Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6) , 1400-1406
- https://doi.org/10.1111/j.1365-2621.1989.tb05121.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Barrier Properties and Surface Characteristics of Edible, Bilayer FilmsJournal of Food Science, 1989
- An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food SystemJournal of Food Science, 1989
- An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural EvaluationJournal of Food Science, 1989
- Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture BarrierJournal of Food Science, 1988
- Adhesion of Hydroxypropyl Cellulose Films to Low Energy Solid SubstratesJournal of Pharmaceutical Sciences, 1986
- Use of an Edible Film to Maintain Water Vapor Gradients in FoodsJournal of Food Science, 1985
- Water Vapor Permeability of an Edible, Fatty Acid, Bilayer FilmJournal of Food Science, 1984
- Water Vapor Permeability of Edible Bilayer FilmsJournal of Food Science, 1984
- Influence of Temperature on the Measurement of Water Activity of Food and Salt SystemsJournal of Food Science, 1983
- A Rapid Psychrometric Procedure for Water Activity Measurement of Foods in the Intermediate Moisture RangeJournal of Food Protection, 1981