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Erschienen in:

2009 | OriginalPaper | Buchkapitel

12. Application of Infrared Analysis to Edible Films

verfasst von : Charles M. Zapf

Erschienen in: Edible Films and Coatings for Food Applications

Verlag: Springer New York

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Abstract

In the modern analytical laboratory today, one will find an assortment of analytical instrumentation such as gas chromatography for the analysis of volatile compounds and liquid chromatography for the analysis of non-volatile chemicals. Many other computer-assisted instruments are used for the analysis of materials such as foods or other consumer products, as well as industrial materials. For many of these instruments, talent and experience is required to prepare the sample prior to analysis and this can be challenging. These procedures require time and even more time is needed to develop them as useful analytical methods.

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Vorheriges Kapitel Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings

Nächstes Kapitel Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications

Barreto PLM, Pires ATN, Soldi V (2003) Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polymer Degradation and Stability 79, 147–152CrossRef

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Gao C, Taylor J, Wellner N, Byaruhanga YB, Parker ML, Clare Mills EN, Belton PS (2005) Effect of Preparation Conditions on Protein Secondary Structure and Biofilm Formation of Kafirin. Journal of Agriculture Food Chemistry 53(2), 306–312CrossRef

Hsu BL, Weng YM, Liao YH, Chen WL (2005) Structural Investigation of Edible Zein Films/Coatings and Directly Determining Their Thickness by FT-Raman Spectroscopy. Journal of Agriculture Food Chemistry 53(13), 5089–5095CrossRef

Jackson M, Mantsch HH (1995) The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 30(2), 95–120CrossRef

Lefèvre T, Subirade M, Pézolet M (2005) Molecular description of the formation and structure of plasticized globular protein films. Biomacromolecules 6, 3209–3219CrossRef

Li B, Kennedy JF, Jiang QG, Xie BJ (2006) Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan – Gelatin. Food Research International 39, 544–549CrossRef

Malinowski, Edmund R. (1991) Factor Analysis in Chemistry, 2nd ed.Wiley, New York, NY.

Mangavel C, Barbot J, Popineau Y, Guéguen J (2001) Evolution of wheat gliadins conformation during film formation: A Fourier transform infrared study. Journal of Agriculture Food Chemistry 49, 867–872CrossRef

Mauer LJ, Smith DE, Labuza TP (2000) Water vapor permeability, mechanical, and structural properties of edible β-casein films. International Dairy Journal 10, 353–358CrossRef

Soares RMD, Lima AMF, Oliveira RVB, Pires ATN, Soldi V (2005) Thermal degradation of biodegradable edible films based on xanthan and starches from different sources. Polymer Degradation and Stability 90, 449–454CrossRef

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Turhan KN, Sahbaz F, Güner A (2001) A spectrophotometric study of hydrogen bonding in methylcellulose-based edible films plasticized by polyethylene glycol. Journal of Food Science 66(1), 59–62CrossRef

Velazquez G, Herrera-Gómez A, Martín-Polo MO (2003) Identification of bound water through infrared spectroscopy in methylcellulose. Journal of Food Engineering 59, 79–84CrossRef

Vicentini NM, Dupuy N, Leitzelman M, Cereda MP, Sobral PJ (2005) Prediction of cassava starch edible film properties by chemometric analysis of infrared spectra. Spectroscopy Letters 38, 749–767CrossRef

Wilhelm HM, Sierakowski MR, Souza GP, Wypych F (2003) Starch Films reinforced with mineral clay. Carbohydrate Polymers 52, 101–110CrossRef

Titel: Application of Infrared Analysis to Edible Films
verfasst von: Charles M. Zapf
Verlag: Springer New York
Buch: Edible Films and Coatings for Food Applications
Print ISBN: 978-0-387-92823-4

Electronic ISBN: 978-0-387-92824-1

Copyright-Jahr: 2009
DOI: https://doi.org/10.1007/978-0-387-92824-1_12

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