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Active product packaging flavour interaction
2006 (English)In: Developments in Food Science, ISSN 0167-4501, Vol. 43, no C, 445-448 p.Article in journal (Refereed)
Abstract [en]

The utilisation of polymer films, made from latex, onto food packaging with the aim to achieve different packaging functionalities was studied. Emphasis was given to the course of volatile compounds that affect food flavour, their adsorption, release from and distribution in hydrocolloid dispersion coatings as well as the aroma barrier properties of hydrocolloid dispersion coatings. Preliminary results indicate that the adsorption and retention during of polar and non-polar aroma compounds is different for different latex films. Furthermore, the chemical features of the aroma substances affect how they adhere to polymeric substrates. © 2006 Elsevier B.V. All rights reserved.

Place, publisher, year, edition, pages
2006. Vol. 43, no C, 445-448 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8487DOI: 10.1016/S0167-4501(06)80105-6OAI: oai:DiVA.org:ri-8487DiVA: diva2:966359
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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Food Science

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CiteExportLink to record
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