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| 2. |
- Walkenström, Pernilla, et al.
(author)
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Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan
- 1999
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In: Journal of Food Engineering. - 0260-8774 .- 1873-5770. ; 42:1, s. 15-26
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Journal article (peer-reviewed)abstract
- The effect of prior thermal treatment on radiation sensitization were investigated on proton irradiated Type 304 stainless steel (SS) of initially as-received (AR) and thermal-sensitized (SEN) conditions. The Cr depletion profiles were measured by field emission gun transmission electron microscopy/energy dispersive spectroscopy (FEGTEM, EDS), and were calculated by a radiation induced segregation (RIS) model. The different initial conditions were input in the RIS model calculations. For the as-received condition, the initial Cr profile was modeled by a uniform concentration distribution. Overall, the results show that radiation sensitization is characterized by a very narrow Cr depleted zone.
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| 3. |
- Wessling, C., et al.
(author)
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Mobility of ?-tocopherol and BHT in LDPE in contact with fatty food simulants
- 1998
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In: Food Additives and Contaminants. - 0265-203X .- 1464-5122. ; 15:6, s. 709-715
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Journal article (peer-reviewed)abstract
- The migration/sorption behaviour of butylated hydroxytoluene (BHT) and ?-tocopherol was studied in packaging material in contact with fatty food simulants. Two low-density polyethylene (LDPE) films, containing either BHT or ?-tocopherol as antioxidants, were stored in contact with sunflower oil or 95% (v/v) ethanol. The antioxidant content was monitored in the films throughout a period of 7 weeks. The migration of ?-tocopherol into the food simulants was slower than that of BHT. Since ?-tocopherol was transferred from the film to the simulant to a lesser extent, it is considered to be a more stable antioxidant than BHT when used in an LDPE film in contact with 95% ethanol or sunflower oil.
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| 4. |
- Wessling, C., et al.
(author)
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Retention of ?-tocopherol in low-density polyethylene (LDPE) and polypropylene (PP) in contact with foodstuffs and food-simulating liquids
- 1999
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In: Journal of the Science of Food and Agriculture. - 0022-5142 .- 1097-0010. ; 79:12, s. 1635-1641
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Journal article (peer-reviewed)abstract
- Alpha-tocopherol occurs as a natural antioxidant in many foods and has also found use as a stabiliser in polymeric packaging materials. During storage of a food in contact with a plastic material, ?-tocopherol may be released from the packaging material and transferred into the food. An active packaging application with the transfer of a substance, such as an antioxidant, from a packaging material to a food may help to prolong the shelf-life of the food. In this study, the retention of ?-tocopherol in low-density polyethylene (LDPE) and polypropylene (PP) was investigated for contact with liquid foods with different fat contents and food simulants with different ethanol contents. The PP film exhibited excellent retention of ?-tocopherol when in contact with all media, whereas some losses were observed from the LDPE film. A number of factors including fat, alcohol and organic acid contents of the various foodstuffs seemed to influence the loss of ?-tocopherol from the LDPE film.
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