Results 261 to 270 of about 38,680 (303)
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Edible Coatings from Candelilla Wax Microemulsions

Journal of Food Science, 1996
ABSTRACT Candelilla wax coatings with good gloss were made. The gloss of coatings from ammonia‐based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability.
ROBERT D. HAGENMAIER, ROBERT A. BAKER
openaire   +1 more source

Edible Coatings and Film Barriers

2018
An edible coating can be defined as a thin film of edible material that is formed on a food surface. With some materials, a stand-alone film can be formed for placement between food components. Lipids, on the other hand, are very effective moisture barriers and somewhat ineffective gas barriers.
Thomas H. Shellhammer, John M. Krochta
openaire   +1 more source

- Edible Nano-Laminate Coatings for Food Applications

2013
Food industry seeks for new products and methodologies that lead to sustainability programs. In this context, food technology plays an important role, with main research areas such as chemistry, biochemistry, engineering, and physics, in seeking new know-how for the improvement of food quality during processing, storage, and handling.
Cerqueira, Miguel Ângelo Parente Ribeiro   +5 more
openaire   +2 more sources

Edible films and coatings

2020
Navneet Kumar Dubey, Rajni Dubey
openaire   +2 more sources

Pandan Extract for Edible Natural and Edible Fruit Coating

Fresh fruits have short shelf lives and are susceptible to decay, resulting in a reduction in both estheticquality and economic worth. Commercial fruit coatings may contain synthetic additives, which raises concernsabout their safety and environmental impact. This idea focuses on the development of an environmentally friendlyfruit covering using pandan
Nur Atiqah Zaharullil   +3 more
openaire   +1 more source

Antimicrobial edible films and coatings

2020
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 ...
A Cagri   +3 more
openaire   +1 more source

Foods with Edible Coatings

2022
Gurkirat Kaur   +2 more
openaire   +1 more source

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