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Visar resultat 1 - 5 av 93 avhandlingar som matchar ovanstående sökkriterier.
1. Structure-Performance Relations of Oxygen Barriers for Food Packaging
Sammanfattning : Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. LÄS MER
2. Edible and Biodegradable Whey Protein Films as Barriers in Foods and Food Packaging
Sammanfattning : This thesis focuses on the characterization of whey protein films. The films were cast from heated aqueous solutions and dried in a climate room at 23 °C and 50% relative humidity for 16 h. The microstructure of the films was found to be dependent on the protein concentration, the plasticizers, and the pH. LÄS MER
3. Material Properties of Cereal Protein Films
Sammanfattning : Materials that are renewable and biodegradable are demanded due to environmental aspects. Biopolymeric materials, such as materials from prolamins, fulfil both of these requirements. Prolamins are cereal storage proteins. Examples of such are zein, gluten, kafirin and avenin from maize, wheat, sorghum and oats, respectively. LÄS MER
4. Food and Packaging Interactions Affecting Food Quality
Sammanfattning : Food and packaging interactions that may impair the food quality have been studied and methods to determine these interactions have been developed. An off-line supercritical fluid extraction method using carbon dioxide was developed and used to extract sorbed low molecular weight compounds from polymer films. LÄS MER
5. Material Properties of Starch and Cereal Protein Films and Foams
Sammanfattning : Materials that are renewable and biodegradable are demanded for environmental reasons. Biopolymeric materials, such as materials from starch and cereal proteins, are both renewable and biodegradable. However, starch and cereal protein materials are generally rather brittle and therefore need to be plasticized to become more flexible. LÄS MER