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  • 1
    Electronic Resource
    Electronic Resource
    Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : :Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-protein-based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09479.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Water-based whey protein isolate (WPI) coatings had the same gloss as shellac and zein coatings cast from ethanol solutions and water-based tapioca dextrin and hydroxypropyl methylcellulose (HPMC) coatings. For lipid dispersion coatings, the particle size of the dispersed phased influenced gloss values. WPI coatings had stable gloss values at 52%, 75%, and 95% relative humidity (RH). At 95% RH, shellac and zein coatings “blushed,” and both dextrin and HPMC coatings became tacky. WPI and shellac films maintained a high gloss after 7.6 mo of storage at 23 °C and 75% RH and had higher gloss than whey protein concentrate (WPC) and HPMC coatings. The type and level of surfactant added to WPI coatings greatly influenced gloss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16068.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Grease Resistance of Corn Zein Coated Paper (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The grease resistance of corn zein coated paper was measured as related to coating level, plasticizer addition and time. Overall grease resistance ws normalized by time and expressed as percent area stained/hr (%AS. hr-1). For a 2.2 kg coating ream-1 of paper, %AS hr-1 was greater than both unplasticized and plasticized 4.4 and 6.6 kg ream-1 coating levels (p 〈 0.001). There was no difference in %AS hr-1 among 4.4 and 6.6 kg ream-1 zein coated and commercial polyethylene laminated paper (p:ME0.098). Plasticizer increased (p 〈 0.001) and creasing had no effect (p=0.71) on %AS hr-1. Electron microscopy showed discontinuities in zein coating at the 2.2 kg ream-1 level. The 4.4 and 6.6 kg-1 ream-1 levels showed uniform coatings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08156.x
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    Paper (German National Licenses)
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