Results 101 to 110 of about 38,680 (303)

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Liquid smoke-infused edible coatings: Antimicrobial agents for preserving cherry tomatoes

Case Studies in Chemical and Environmental Engineering
This study aimed to explore the effectiveness of edible coating to extend the shelf life of cherry tomato at room temperature. The edible coating was made from a mixture of liquid smoke with a concentration of 2–6% v/v (pyrolysis of rice husks (Oriza ...
Muhammad Faisal, Dieni Mansur, Hera Desvita, M. Bagas Heriansyah   +3 more
doaj   +1 more source

Influence of chitosan edible coating on postharvest qualities of Capsicum annum L. during storage in evaporative cooling system

Croatian Journal of Food Science and Technology, 2019
Chitosan is a biopolymer edible coating which can act as physical barrierwhen coated on fruits and efficiently alter their internal atmosphere and delay the ripening process.
CHARLES OLUWASEUN ADETUNJI, JOHN OLUSEGUN OJEDIRAN, JULIANA BUNMI ADETUNJI, STEPHEN OLUMUYIWA OWA   +3 more
doaj   +1 more source

Aplikasi Edible Coating Semi Refined Karaginan Terhadap Daya Simpan Sosis Ikan Kurisi (Nemipterus Nematophorus) Pada Penyimpanan Suhu Dingin [PDF]

, 2017
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan edible coating semi refined karaginan dibandingkan dengan non coating terhadap daya simpan sosis ikan kurisi pada penyimpanan suhu dingin. Metode penelitian menggunakan Rancangan Acak Lengkap (
Agustini, T. W. (Tri), Amalia, U. (Ulfah), Utami, R. (Rizki)   +2 more
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Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Pengaruh Edible Coating Natrium Alginat Dalam Menghambat Kemunduran Mutu Daging Rajungan (Portunus Pelagicus) Selama Penyimpanan Suhu Rendah [PDF]

, 2016
Rajungan (P. pelagicus) merupakan komoditi perikanan yang mudah rusak. Alginat termasuk kelompok hidrokoloid, memiliki potensi sebagai edible coating pada produk pangan.
Herbowo, M. S. (Muhammad), Riyadi, P. H. (Putut), Romadhon, R. (Romadhon)   +2 more
core  

Water Barrier Edible Coatings of Fried Foods

Journal of Biotechnology & Biomaterials, 2012
Frying is known as one of the oldest food cooking processes dating back as early as sixteen centuries B.C., being still widespread utilized today at both domestic and industrial scale, because of its ability to enhance flavour and texture of numerous foods.
PORTA, RAFFAELE, MARINIELLO, LOREDANA, SORRENTINO, ANGELA, GIOSAFATTO, CONCETTA VALERIA LUCIA, ROSSI MARQUEZ, GIOVANNA, ESPOSITO, MARILENA, DI PIERRO, PROSPERO   +6 more
openaire   +2 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

PENGARUH PENAMBAHAN MINYAK ATSIRI RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb) PADA EDIBLE COATING TERHADAP TINGKAT KERUSAKAN MIKROBIOLOGIS DAN OKSIDATIF FILLET IKAN PATIN SELAMA PENYIMPANAN SUHU BEKU [PDF]

, 2013
This research studied the effect of wild ginger (Curcuma xanthorrhiza Roxb.) volatile oil edible coating addition at 0%, 0.1% and 1% concentrations and find out the appropriate concentration of wild ginger volatile oil addition on
ANGGRAINI, NENSI
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