Chapter 35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4 and
  4. Dr. Sanguansri Charoenrein5
  1. W. Garnjanagoonchorn5,
  2. A. Yimjaroenpornsakul5,
  3. N. Poovarodom1 and
  4. S. Praditdoung5

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch35

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Garnjanagoonchorn, W., Yimjaroenpornsakul, A., Poovarodom, N. and Praditdoung, S. (2010) Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch35

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Packaging Technology, Faculty of Agro - Industry, Kasetsart University, Bangkok, Thailand

  2. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • duck egg white - film-forming ability;
  • duck egg white - water-vapor barrier property;
  • duck egg white - thai dessert manufacturing by-product;
  • duck egg white use - animal feed;
  • WVP - water-vapor permeability;
  • edible films and coatings - packaging food;
  • film preparation from duck egg white;
  • egg-white films tensile strength and elongation values

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusion

  • Acknowledgment

  • References