Results 11 to 20 of about 8,755 (262)
Agritech, 2014 The effects of edible coating enriched with red ginger and red galangal essential oil on the quality of patin fillets during refrigerated storage of 8 days were examined.
Rohula Utami +4 more
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Foods, 2020 The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties.
Judith Ruiz-Martínez +8 more
doaj +1 more source
CyTA - Journal of Food, 2021 The main objective of this study was to investigate the effectiveness of a newly developed batter containing sweet potato starch and a chicken protein-based edible coating (0, 5, 10, and 15% chicken protein) on fat-uptake reduction in deep-fat fried ...
Kelvin Adrah +2 more
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Recent advances in edible coating of food products and its legislations: A review
Journal of Agriculture and Food Research, 2023 Food products are highly perishable in nature which undergoes quick quality deterioration. In this note, the kind of packaging decides the active preservation of food qualities.
Krishna Priya +2 more
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APPLICATION OF EDIBLE COATING BREADFRUIT STARCH AGAINST CAYENNE PEPPER
Jurnal Teknologi Industri Pertanian, 2023 This study aimed to determine the effect of edible coating of breadfruit starch on the quality of cayenne pepper and to find out how long the optimal storage of cayenne pepper coated with an edible coating breadfruit starch and stored at room temperature.
Inawaty Sidabalok +3 more
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Advanced Biomaterials for Food Edible Coatings
International Journal of Molecular Sciences, 2023 The aim of this Special Issue is to highlight recent investigations on different biopolymers obtained from renewable sources for use as edible coatings [...]
C. Valeria L. Giosafatto, Raffaele Porta
openaire +3 more sources
Horticulturae, 2022 Edible coatings based on natural sources are a good alternative to protect and increase the shelf-life of the fruits. In this work, active carboxymethyl cellulose (CMC)-based edible coatings enriched with functional ingredients, extracted from spent ...
Lina F. Ballesteros +2 more
doaj +1 more source
Antimicrobial Edible Films and Coatings
Journal of Food Protection, 2004 Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf ...
Arzu, Cagri +2 more
openaire +2 more sources
Antimicrobial and antioxidant activities of durian seed and carrot peel starch-based edible coating with the addition of liquid smoke [PDF]
Brazilian Journal of Food TechnologyThe use of edible coating is one of the interesting approaches to prevent the physical, chemical and microbiological damage of food products. In terms of chemical and microbiological damage, the edible coating has very low antimicrobial and antioxidant ...
Ibdal Satar, Retfi Repiyani Rohimati
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2021 The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C
Agus Susilo +2 more
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