| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277876 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠Pumpkin oil cake protein isolate (PuOC PI) films could be formed in the range of pH, except at pH = 4-8. ⺠The pH of film-forming solutions influenced all examined film's characteristics. ⺠The amount of added glycerol significantly affected TS, EB, and film solubility. ⺠Films prepared with 0.4 g glycerol/g PI showed excellent barrier for O2, N2, CO2, and air. ⺠Obtained films have improved EB and gas permeability characteristics compared to PuOC films.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Senka PopoviÄ, Draginja PeriÄin, Žužana VaÅ¡tag, Vera LaziÄ, Ljiljana PopoviÄ,