Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/edible-wheat-gluten-films-influence-of-the-main-process-variables-on-RlnLulN2O0
References (26)
-
Watanabe Watanabe, Okamoto Okamoto (1973)
Formation of yuba‐like film from wheat glutenNippon Shokuhin Kogyo Gakkai-Shi (Japan), 20
-
M. Peleg (1979)
CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODSJournal of Food Science, 44
-
L. Wu, R. Bates (1973)
Influence of ingredients upon edible protein-lipid film characteristicsJournal of Food Science, 38
-
J. Kester, O. Fennema (1989)
An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural EvaluationJournal of Food Science, 54
-
I. Greener, O. Fennema (1989)
Barrier Properties and Surface Characteristics of Edible, Bilayer FilmsJournal of Food Science, 54
-
Wall Wall, Beckwith Beckwith (1969)
Relationship between structure and rheological properties of gluten proteinsCereal Sci. Today., 14
-
Munoz Munoz, Pangborn Pangborn, Noble Noble (1986)
Sensory and mechanical attributes of gel texture. 1. Effect of gelatin concentrationJ. Text. Stud., 17
-
Henika Henika (1982)
Use of response‐surface methodology in sensory evaluationFood Technol., 36
-
T. Labuza (1981)
Prediction of moisture protection requirements for foodsCereal Foods World, 26
-
J. Kester, O. Fennema (1989)
An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food SystemJournal of Food Science, 54
-
Kester Kester, Fennema Fennema (1986)
Edible films and coatings: A reviewFood Technol., 40
-
W. Hill, W. Hunter (1966)
A Review of Response Surface Methodology: A Literature Survey*Technometrics, 8
-
Popineau Popineau, Bollecker Bollecker, Thebaudin Thebaudin (1988)
Caracterisation biochimique et fonctionnelle des protéines de gluten désamidées partiellement en conditions ménagéesSci. Aliments., 8
-
M. Bourne (1968)
Texture Profile of Ripening PearsJournal of Food Science, 33
-
G. Banker (1966)
Film coating theory and practice.Journal of pharmaceutical sciences, 55 1
-
D. Thompson (1982)
RESPONSE SURFACE EXPERIMENTATION1Journal of Food Processing and Preservation, 6
-
Karel Karel, Proctor Proctor, Wiseman Wiseman (1959)
Factors affecting watervapor transfer through food packaging filmsFood Technol., 13
-
Pomeranz Pomeranz (1980)
Interaction between lipids and gluten proteinsAnn. Technol. Agric., 29
-
Ken Watanabe, S. Okamoto (1973)
On the Formation of Yuba-like Film from Wheat GlutenJournal of Food Science and Technology-mysore, 20
-
I. Greener, O. Fennema (1989)
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for FoodJournal of Food Science, 54
-
J. Hinchen (1968)
Multiple Regression in Process DevelopmentTechnometrics, 10
-
Higushi Higushi, Aguiar Aguiar (1959)
Water vapor permeability of hydrophilic filmsJ. Pharm. Sci., 48
-
Krull Krull, Wall Wall (1969)
Relationship of amino acid composition and wheat proteins propertiesBakers Dig., 43
-
Heiss Heiss (1958)
Shelf‐life determinationsMod. Packaging., 31
-
A. Muñtoz, R. Pangborn, A. Noble (1986)
SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTUREJournal of Texture Studies, 17
-
Giovanni Giovanni (1983)
Response surface methodology and product optimisationFood Technol., 37
- Publisher
- Wiley
- Copyright
- Copyright © 1992 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- DOI
- 10.1111/j.1365-2621.1992.tb05453.x
- Publisher site
- See Article on Publisher Site
Abstract
ABSTRACT An edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film‐forming solution on various film properties were evaluated using Response Surface Methodology. pH and ethanol concentration had strong interactive effects on film opacity, water solubility and water vapor permeability. A simultaneous variation of ethanol concentration and pH between 32.5% ET, pH 4 and 45% ET, pH 2 resulted in homogeneous and transparent film with relatively low water solubility. The lowest water vapor permeability would be expected with 20% ethanol concentration and pH 6. Mechanical properties were mainly affected by gluten concentration and pH. The most resistant film was obtained at high gluten concentration (12.5%) and pH 5.
Journal
Journal of Food Science – Wiley
Published: Jan 1, 1992