بنکدار پور،ب.، وهاب زاده. ف.، 1374 . انتخاب بسته بندی مناسب و مسائل زیست محیطی. دفتر صنایع کشاورزی، معاونت فنی و تکنولوژی وزارت کشاورزی تهران: 325-114.
صداقت، ن. 1375. بسته بندی مواد غذایی. انتشارات بارثاوا.
کدخدایی ، ر.، شفافی زنوریان م.، 1374. حفظ کیفیت مواد غذایی و کاهش آلودگی های زیست محیطی. هشتمین کنگره ملی صنایع غذایی ایران: 446-445.
یقبانی ،م. 1374. استفاده از پلیمرهای طبیعی در بسته بندی مواد غذایی. هشتمین کنگره ملی صنایع غذایی ایران: 296-284.
قنبرزاده، ب.، ه.، الماسی، ی.، زاهدی. 1388. بیوپلیمرهای زیست تخریب پذیر و خوراکی در بسته بندی مواد غذایی و دارویی. انتشارات دانشگاه امیرکبیر.
ASTM. 1995a. “Designation D 523: Standard Test Method for Specular Gloss” in Annual Book of ASTM Standards, Philadelphia, PA: American Society for Testing and Materials.
ASTM. 1995d. “Designation E 96-95: Standard Test Methods for Water Vapor Transmission of Materials” in Annual Book of ASTM Standards, Philadelphia, PA: American Society for Testing and Materials.
ASTM. 1997. “Designation D 882-97: Standard Test Method for Tensile Properties of Thin Plastic Sheeting” in Annual Book of ASTM Standards, Philadelphia, PA: American Society for Testing and Materials
Atares, L., C., De Jesus, P., Talens and A., Chiralt. 2010. Characterization of SPI- based edible films incorporated with cinnamon or ginger essential oils. Journal of food Engineering, in press.
Brody, L. A. 2005. Packaging. Food Technology, 59(2): 65-67
Chen, H. 1995. Functional properties and applications of edible films made of milk protein. Journal of Dairy Science, 78: 2563-2583.
Emiroğlu Z. K., G. P. Yemiş, B. K. Coşkun and K. Candoğan. 2010. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science,
86(2): 283-288.
Eswaranandam, S., N. S., Hettiarachchy and M. G., Johnson. 2004. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria minocytogenes, Escherchia coli O157: H7, and Salmonella gaminara. Journal of Food Microbiology and Safety, 69(3): 79-84.
Fabra, M. J., P., Talens, & A., Chiralt. 2008. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures. Journal of Food Engineering, 85: 393-400.
Fredrick, J. F. 2000. Edible films and coatings. Wiley Inter Science, 579-584.
Fukushima, D. and J., Van Buren. 1970. Mechanisms of protein insolubilization during the drying of soy milk. Role of disulfide and hydrophobic bonds. Cereal Chemistry, 47:687-696.
Gennadios, A., T.H., McHugh, C.L., Weller and J.M., Krochta. 1994a. Edible coatings and films based on proteins. In: Krochta, J.M., Baldwin, E.A., Nisperos-Carriedo, M. (Eds.), Edible coatings and Films to Improve Food Quality. Thechnomic Publishing Company, Lancaster, PA, 201-277.
Gontard, N., C., Duchez, J.L., Cuq and S., Guilbert. 1994. Edible composite film of wheat gluten and lipids: water vapor permeability and other physical properties. International of food science and technology, 29: 39-50.
Graveland, A., P., Bongers and P., Bosveld. 1979. Extraction and fractionation of wheat flour proteins. Journal of food Science and Agricalture, 30:71-84.
Han, J., L., Lawson, G., Han, and P., Han. 1995. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Annuals of Biochemistry, 225: 157-160.
Kechichian, V., C., Ditchfield, P.,Veiga-Santos and C. C. Tadini. 2010. Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. LWT – Food Science and Technology, in press.
Kinsella, J.E. 1979. Functional properties of soy proteins. Journal of the American Oil Chemists Society, 56(3): 242-258.
Krochta, J. M. and C. D., Mulder-Johnston. 1997. Edible and biodegradable polymer films. Food Technology, 51(2): 61-74.
Kumar, R., D., Lui and L., Zhang. 2008. Advances in proteinous biomaterials. Journal of Biobased Materials and Bioenergy, 2(1):1-24.
Mori, T., S., Utsum, K., Inaba and K., Harada, 1981. Differences of subunit composition of glycinin among soybean cultivars. Journal of agricultural and chemistry, 29(1):20-23.
Ozdemir, M. and J. D., Floros. 2008. Optimization of edible whey protein films containing preservatives for mechanical and optical properties. Journal of Food Engineering, 84: 116-123.
Pranoto, Y., V. M., Salokhe and S. K., Rakshit. 2005. Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Research International, 38: 267-272.
Rhim J. W. and T. H., Shellhammer. 2005. Innovations in food packaging. CRC Press, U.S.A: 116-137.
Seydim, A. C. and G., Sarikus. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39: 639-644.
Sivaraboon, T., N. S., Hettiarachchy and M. G., Johnson. 2008. Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films. Food Research International, 41(8): 781-785.
Sothornvit, R. and J. M., Krochta. 2001. Plasticizer effect on mechanical properties of P-lactoglobulin films. Journal of Food Engineering, 50: 149-155.
Warade, S.D., and K.G., Shinde. 1998. Handbook of vegetable science and technology, In D.K., Salunke & S.S., Kadam (Eds.), USA: Marcel Dekker Inc: 397-413.
Yang, L., and A.T., Paulson. 2000. Effect of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International, 33: 571-578.
ارسال نظر در مورد این مقاله