whey protein isolate –based edible film (at pH 5.2) containing sorbic acid (S A) or p- amino benzoic acid (PABA) were developed and assessed for inhibition of the growth of Aerobic and / or Enterobacteriacea bacteria . Water vapor permeability (WVP), tensile strength (TS) , and percent elongation (%E) were determined . Using 1.5 % SA and PABA a average inhibition reached 71% , 53% respectively .Addition of SA and PABA increased %E , but decreased TS. WVP was not affected by 0.5 % and 0.75% SA; however, PABA increased WVP.
ELBaz, A., & Youssef, M. (2013). PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN. Journal of Food and Dairy Sciences, 4(4), 149-156. doi: 10.21608/jfds.2013.71799
MLA
Abeer M. F. ELBaz; M. A. Youssef. "PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN", Journal of Food and Dairy Sciences, 4, 4, 2013, 149-156. doi: 10.21608/jfds.2013.71799
HARVARD
ELBaz, A., Youssef, M. (2013). 'PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN', Journal of Food and Dairy Sciences, 4(4), pp. 149-156. doi: 10.21608/jfds.2013.71799
VANCOUVER
ELBaz, A., Youssef, M. PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN. Journal of Food and Dairy Sciences, 2013; 4(4): 149-156. doi: 10.21608/jfds.2013.71799
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