Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films
Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers inc...
Ausführliche Beschreibung
Autor*in: |
Hong, S.-I. [verfasserIn] Krochta, J.M. [verfasserIn] |
---|
Format: |
E-Artikel |
---|
Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2003 |
---|
Schlagwörter: |
---|
Umfang: |
Online-Ressource |
---|
Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
---|---|
Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 68(2003), 1, Seite 0 |
Übergeordnetes Werk: |
volume:68 ; year:2003 ; number:1 ; pages:0 |
Links: |
---|
DOI / URN: |
10.1111/j.1365-2621.2003.tb14143.x |
---|
Katalog-ID: |
NLEJ243211554 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | NLEJ243211554 | ||
003 | DE-627 | ||
005 | 20210707174048.0 | ||
007 | cr uuu---uuuuu | ||
008 | 120427s2003 xx |||||o 00| ||und c | ||
024 | 7 | |a 10.1111/j.1365-2621.2003.tb14143.x |2 doi | |
035 | |a (DE-627)NLEJ243211554 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
100 | 1 | |a Hong, S.-I. |e verfasserin |4 aut | |
245 | 1 | 0 | |a Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films |
264 | 1 | |a Oxford, UK |b Blackwell Publishing Ltd |c 2003 | |
300 | |a Online-Ressource | ||
336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
337 | |a nicht spezifiziert |b z |2 rdamedia | ||
338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
520 | |a Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. | ||
533 | |d 2006 |f Blackwell Publishing Journal Backfiles 1879-2005 |7 |2006|||||||||| | ||
650 | 4 | |a WPI | |
700 | 1 | |a Krochta, J.M. |e verfasserin |4 aut | |
773 | 0 | 8 | |i In |t Journal of food science |d Chicago, Ill. : Inst., 1990 |g 68(2003), 1, Seite 0 |w (DE-627)NLEJ243926316 |w (DE-600)2006705-7 |x 1750-3841 |7 nnns |
773 | 1 | 8 | |g volume:68 |g year:2003 |g number:1 |g pages:0 |
856 | 4 | 0 | |u http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
912 | |a GBV_USEFLAG_U | ||
912 | |a ZDB-1-DJB | ||
912 | |a GBV_NL_ARTICLE | ||
951 | |a AR | ||
952 | |d 68 |j 2003 |e 1 |h 0 |
author_variant |
s i h sih j k jk |
---|---|
matchkey_str |
article:17503841:2003----::xgnarepoeteowepoensltcaig |
hierarchy_sort_str |
2003 |
publishDate |
2003 |
allfields |
10.1111/j.1365-2621.2003.tb14143.x doi (DE-627)NLEJ243211554 DE-627 ger DE-627 rakwb Hong, S.-I. verfasserin aut Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| WPI Krochta, J.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 1 0 |
spelling |
10.1111/j.1365-2621.2003.tb14143.x doi (DE-627)NLEJ243211554 DE-627 ger DE-627 rakwb Hong, S.-I. verfasserin aut Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| WPI Krochta, J.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 1 0 |
allfields_unstemmed |
10.1111/j.1365-2621.2003.tb14143.x doi (DE-627)NLEJ243211554 DE-627 ger DE-627 rakwb Hong, S.-I. verfasserin aut Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| WPI Krochta, J.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 1 0 |
allfieldsGer |
10.1111/j.1365-2621.2003.tb14143.x doi (DE-627)NLEJ243211554 DE-627 ger DE-627 rakwb Hong, S.-I. verfasserin aut Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| WPI Krochta, J.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 1 0 |
allfieldsSound |
10.1111/j.1365-2621.2003.tb14143.x doi (DE-627)NLEJ243211554 DE-627 ger DE-627 rakwb Hong, S.-I. verfasserin aut Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| WPI Krochta, J.M. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 1 0 |
source |
In Journal of food science 68(2003), 1, Seite 0 volume:68 year:2003 number:1 pages:0 |
sourceStr |
In Journal of food science 68(2003), 1, Seite 0 volume:68 year:2003 number:1 pages:0 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
WPI |
isfreeaccess_bool |
false |
container_title |
Journal of food science |
authorswithroles_txt_mv |
Hong, S.-I. @@aut@@ Krochta, J.M. @@aut@@ |
publishDateDaySort_date |
2003-01-01T00:00:00Z |
hierarchy_top_id |
NLEJ243926316 |
id |
NLEJ243211554 |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243211554</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174048.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2003 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2003.tb14143.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243211554</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Hong, S.-I.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2003</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">WPI</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Krochta, J.M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">68(2003), 1, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:68</subfield><subfield code="g">year:2003</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">68</subfield><subfield code="j">2003</subfield><subfield code="e">1</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
series2 |
Blackwell Publishing Journal Backfiles 1879-2005 |
author |
Hong, S.-I. |
spellingShingle |
Hong, S.-I. misc WPI Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films |
authorStr |
Hong, S.-I. |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)NLEJ243926316 |
format |
electronic Article |
delete_txt_mv |
keep |
author_role |
aut aut |
collection |
NL |
publishPlace |
Oxford, UK |
remote_str |
true |
illustrated |
Not Illustrated |
issn |
1750-3841 |
topic_title |
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films WPI |
publisher |
Blackwell Publishing Ltd |
publisherStr |
Blackwell Publishing Ltd |
topic |
misc WPI |
topic_unstemmed |
misc WPI |
topic_browse |
misc WPI |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
zu |
hierarchy_parent_title |
Journal of food science |
hierarchy_parent_id |
NLEJ243926316 |
hierarchy_top_title |
Journal of food science |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)NLEJ243926316 (DE-600)2006705-7 |
title |
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films |
ctrlnum |
(DE-627)NLEJ243211554 |
title_full |
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films |
author_sort |
Hong, S.-I. |
journal |
Journal of food science |
journalStr |
Journal of food science |
isOA_bool |
false |
recordtype |
marc |
publishDateSort |
2003 |
contenttype_str_mv |
zzz |
container_start_page |
0 |
author_browse |
Hong, S.-I. Krochta, J.M. |
container_volume |
68 |
physical |
Online-Ressource |
format_se |
Elektronische Aufsätze |
author-letter |
Hong, S.-I. |
doi_str_mv |
10.1111/j.1365-2621.2003.tb14143.x |
author2-role |
verfasserin |
title_sort |
oxygen barrier properties of whey protein isolate coatings on polypropylene films |
title_auth |
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films |
abstract |
Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. |
abstractGer |
Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. |
abstract_unstemmed |
Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. |
collection_details |
GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE |
container_issue |
1 |
title_short |
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films |
url |
http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x |
remote_bool |
true |
author2 |
Krochta, J.M. |
author2Str |
Krochta, J.M. |
ppnlink |
NLEJ243926316 |
mediatype_str_mv |
z |
isOA_txt |
false |
hochschulschrift_bool |
false |
doi_str |
10.1111/j.1365-2621.2003.tb14143.x |
up_date |
2024-07-06T04:42:17.698Z |
_version_ |
1803803361488666624 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243211554</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174048.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2003 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2003.tb14143.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243211554</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Hong, S.-I.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2003</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">WPI</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Krochta, J.M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">68(2003), 1, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:68</subfield><subfield code="g">year:2003</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2003.tb14143.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">68</subfield><subfield code="j">2003</subfield><subfield code="e">1</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
score |
7.400403 |