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Comparison of physico-chemical properties of PE-LD films and PE-LD films modified by starch for frozen spinach packaging (CROSBI ID 485907)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Pospišil, Jasna ; Berković, Katarina ; Dragović-Uzelac, Verica Comparison of physico-chemical properties of PE-LD films and PE-LD films modified by starch for frozen spinach packaging // Proceedings of the 4th Croatian Congress of the Food Technologists,Biotechnologists and Nutritionists / Tripalo,Branko (ur.). Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002. str. 88-94-x

Podaci o odgovornosti

Pospišil, Jasna ; Berković, Katarina ; Dragović-Uzelac, Verica

engleski

Comparison of physico-chemical properties of PE-LD films and PE-LD films modified by starch for frozen spinach packaging

The aim of this work was to study the ability of low density polyethylene film (PE-LD) modified by 10% starch for the storage of frozen spinach puree at –18oC. For that purpose the frozen spinach puree was repacked in PE-LD modified and unmodified films of the same thickness. The physico-chemical characteristics of unused and used films for spinach, were compared at determined conditions. Film characteristics were monitored by determination of mechanical properties, IR-specstra and film peremabilities for oxygen, carbon dioxide and nitrogen in a 60-day storage period. Spinach quality parameters, such as dry matter, pH, redox potential (rH) and total chlorophyll lpigments, were monitored. The results of the mechanical properties determination, showed that in the modified PE-LD film the changes in structure occurred because of the interaction between the spinach puree ingredients and the film at a low temperature. However, the statistical analyses showed that there were no significant differences in the mechanical properties of the films with and without starch modification. These findings were confirmed by the determination of redox potential and total chlorophyll pigments in the spinach puree. The obtained values for the mentioned parameters, as well as for the IR-spectra of both kinds of films did not show any significant differences.

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Podaci o prilogu

88-94-x.

2002.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the 4th Croatian Congress of the Food Technologists,Biotechnologists and Nutritionists

Tripalo,Branko

Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

Prehrambena tehnologija, Biotehnologija