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  • 1
    Electronic Resource
    Electronic Resource
    Characteristics of Different Molecular Weight Chitosan Films Affected by the Type of Organic Solvents (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Chitosan films were prepared using 3 chitosan molecular weights and 4 organic acid solvents without plasticizer. Tensile strength (TS) and elongation (E) ranged from 6.7 to 150.2 MPa, and from 4.1 to 117.8%, respectively. Water vapor permeability (WVP) and oxygen permeability (OP) ranged from 0.3 to 0.7 ng-m/m2-s-Pa and OP from 0.4 to 5.8 × 10 −8 cc/m2-day-atm, respectively. TS increased with chitosan molecular weight. Acetic acid resulted in the toughest films followed by malic, lactic, and citric acid, respectively. Films prepared with citric acid had the highest E values. WVP was not influenced significantly by the molecular weight of chitosan. OP of films prepared with malic acid was the lowest, followed by acetic, lactic, and citric acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11382.x
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  • 2
    Electronic Resource
    Electronic Resource
    Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Edible/biodegradable wheat gluten (WG), soy protein (SP), carrageenan (CA) and chitosan (CH) films and coatings were used on precooked beef patties. After 3 d of refrigerated storage, no difference was found in moisture loss between WG, SP, and CH film-wrapped patties and unpackaged patties (control-A). All coatings were as effective as polyvinyl chloride film (control-B) in reducing moisture loss. CA film decreased moisture loss but not as effective as control-B. WG, SP, and CA coatings and CA film reduced thiobarbituric acid-reactive substances and hexanal values compared to control-A. WG-coated patties had lower hexanal values than control-B samples. WG, SP, and CH films were not effective in controlling lipid oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15997.x
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  • 3
    Electronic Resource
    Electronic Resource
    Kinetic Parameter Evaluation with Linearly Increasing Temperature Profiles: Integral Methods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two integral methods for kinetic parameter estimation with linear temperature profiles were tested using simulated and experimental data sets. They were the second rational approximation method (SRAM) and the equivalent point method (EPM) using least squares nonlinear regression (LSNR) and weighted least squares nonlinear regression (WLSNR). For three simulated data sets, the SRAM with WLSNR yielded accurate parameter estimation. For the experimental data set, both SRAM and EPM using WLSNR yielded accurate parameter estimation. The standard error in activation energy were 37.3% (for SRAM) and 46.7% (for EPM) lower than that of the differential method. The SRAM with WLSNR was the best parameter estimation procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04791.x
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  • 4
    Electronic Resource
    Electronic Resource
    Appearance of a Kinetic Compensation Effect in the Acid-Catalyzed Hydrolysis of Disaccharides (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A kinetic compensation effect was observed for acid-catalyzed hydrolysis of a series of disaccharides. Twelve data sets for acid hydrolysis of three disaccharides reported in the literature were analyzed and compensation parameters were determined. The results are well described by following empirical compensation expression: In ko= AEa+ B with A = 1.241 and B = -2.317. The isokinetic temperature calculated from this compensation relationship was 132.4°C which was located beyond experimental temperature ranges.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08608.x
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  • 5
    Electronic Resource
    Electronic Resource
    Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Films were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m2) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p〈0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P〉0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS-PAGE patterns for UV-treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV-induced cross-linking in films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15714.x
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