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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.authorGkantia, Effrosyni-
dc.descriptionIncludes bibliographical references and charts.en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.description.abstractFilms were prepared by incorporating different levels of oregano oil (0.5%, 1.0% and 1.5% w / w in the film-forming solution) into sorbitol laminated whey protein isolate (WPI) membranes. The humidity uptake behavior and water vapor permeability (WVP) were affected by the addition of encapsulated oregano oil, to any of the concentrations used as an increase was observed. The mechanical properties of the films were then determined, using the Texture Analyzer. A decrease in maximum tensile strength accompanied by an increase in fracture elongation was observed, with an increase in oil concentration up to 1% encapsulated oregano due to the addition of sorbitol as a plasticizer and the addition of encapsulated oregano oil.en_US
dc.formatSpiral bindingen_US
dc.format.extent30 pagesen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.subjectOregano oilen_US
dc.subjectPhysico-chemical propertiesen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshEdible coatingsen_US
dc.subject.otherPerrotis College - Dissertations - 2022en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titlePhysico-chemical properties of whey protein isolate films containing encapsulated oregano oilen_US
local.description.statusNot publisheden_US
Appears in Collections:Dissertations

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