The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Many packaged food products undergo quality deterioration due to iron promoted oxidative reactions. Recently, we have developed a nonmigratory iron chelating active packaging material that represents a novel approach to inhibit oxidation of foods while addressing consumer demands for “cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface‐immobilized active...
The influence of molecular weight on the ability of fish gelatin (FG) to form and stabilize oil-in-water emulsions was examined. Low molecular weight fish gelatin (LMW–FG, ∼55kDa) and high molecular weight fish gelatin (HMW–FG, 120kDa) were used to prepare 20wt% corn oil-in-water emulsions (pH 3.0, 10mM imidazole-acetate buffer). Emulsions with monomodal particle size distributions and small mean...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.