Results 11 to 20 of about 9,297 (263)

Functional Polysaccharides as Edible Coatings for Cheese [PDF]

Journal of Agricultural and Food Chemistry, 2009
The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil.
Cerqueira, M. A., Lima, A. M. P., Souza, B. W. S., Teixeira, J. A., Moreira, R. A., Vicente, A. A.   +5 more
openaire   +3 more sources

Review: Ekstraksi Pektin dari Limbah Kulit Kedondong (Spondias dulcis) dan Pemanfaatannya sebagai Edible Coating pada Buah

Indonesian Journal of Chemical Analysis, 2019
Edible coating merupakan suatu lapisan tipis, terbuat dari bahan yang dapat dikonsumsi. Salah satu bahan baku edible coating yang alami adalah pektin.
Clarissa Clarissa, Grace Claudia, Michelle Tamara Putri, Chrisfella Cokro Handoyo, Syahnazia Adinda Firdayanti, Milka Milka, Warsono El Kiyat   +6 more
doaj   +1 more source

PENGARUH MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE COATING TERHADAP KUALITAS FILLET IKAN PATIN (Effect of Edible Coating Enriched with Red Ginger and Red Galangal Essential Oil on the Quality of Patin Fillet)

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, Kawiji Kawiji, Edhi Nurhartadi, Muslika Kurniasih, Dedy Indianto   +4 more
doaj   +1 more source

Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

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, Daniel Ananey-Obiri, Reza Tahergorabi   +2 more
doaj   +1 more source

Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan

Jurnal Teknologi dan Industri Pertanian Indonesia, 2021
Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment
Jamiatul Khairiyah, Raswen Efendi, Netti Herawati   +2 more
doaj   +1 more source

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

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, Jorge A. Aguirre-Joya, Romeo Rojas, Antonio Vicente, Miguel A. Aguilar-González, Raúl Rodríguez-Herrera, Olga B. Alvarez-Perez, Cristian Torres-León, Cristóbal N. Aguilar   +8 more
doaj   +1 more source

Active Carboxymethyl Cellulose-Based Edible Coatings for the Extension of Fresh Goldenberries Shelf-Life

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, José A. Teixeira, Miguel A. Cerqueira   +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, Zeynep, Ustunol, Elliot T, Ryser   +2 more
openaire   +2 more sources

Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat.

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, Herly Evanuarini, Mulia Winirsya Apriliyani   +2 more
doaj   +1 more source

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 Technology
The 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
doaj   +1 more source