Results 71 to 80 of about 8,755 (262)

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

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

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
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

Bio‐Nanocomposite Film Based on Pectin From Citrus sinensis Peel Reinforced With Montmorillonite With Improved Mechanical and Barrier Properties

Future Postharvest and Food, EarlyView.
(1) Pectin from Malta (Citrus sinensis) peel. (2) Montmorillonite with various levels. (3) Bio‐nanocomposite film with pectin and montmorillonite. (i) Mechanical. (ii) Structural Characterization (iii) Thermal. (iv) Morphological. (v) Barrier. ABSTRACT The casting method was used to develop bio‐nanocomposite film by combining pectin extracted from ...
Divya Arora, Charanjiv Singh Saini
wiley   +1 more source

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

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Effects of Different Superfine Grindings on the Structural and Nutritional Properties of Hericium erinaceus Mushrooms

Future Postharvest and Food, EarlyView.
ABSTRACT This study investigated the effects of three superfine grinding operations on the structural, physicochemical and nutritional properties of various Hericium erinaceus. Results showed wide diversity in particle size, nutritional composition and hydration properties among different H. erinaceus.
Chuan Tong, Rubing Deng, Jun Li, Lin Zheng, Yunfeng He, Tingxuan Zong, Zhonghua Lu   +6 more
wiley   +1 more source