Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films

Edible films and coatings in foods can be used to increase shelf-life and improve organoleptic characteristics of foods by avoiding deterioration of food components and therefore promoting preservation of the final product. This study is the first to investigate the use of different size fillers for...

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Veröffentlicht in:	Journal of food science 2007, Vol.72 (1), p.E016-E022
Hauptverfasser:	Dogan, N, McHugh, T.H
Format:	Artikel
Sprache:	eng
Schlagworte:	Biofilms Biological and medical sciences cellulose Cellulose - chemistry Chemical Phenomena Chemistry, Physical composite crystals edible films Effects filling materials Food industries food matrix food packaging Food Packaging - methods Food preservation Food Preservation - methods Food science Food Technology functional properties Fundamental and applied biological sciences. Psychology HPMC hydroxy propyl methyl cellulose MCC Mechanical properties methylcellulose Particle Size Permeability sensory properties shelf life Studies Tensile Strength Water - metabolism water vapor permeability
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