Results 151 to 160 of about 26,301 (209)

Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC). [PDF]

Foods
Galvão MBF, Stamford TCM, de Melo FABR, de Lima GS, de Oliveira CEV, de Oliveira ILN, Bidô RCA, Pintado MME, de Oliveira MEG, Stamford TLM.   +9 more
europepmc   +1 more source

Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils. [PDF]

BMC Plant Biol
Mohammadi M, Rastegar S, Rohani A.
europepmc   +1 more source

Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese. [PDF]

Foods
Pires A, Pietruszka H, Bożek A, Szkolnicka K, Gomes D, Díaz O, Cobos A, Pereira C.   +7 more
europepmc   +1 more source

Rambutan processing and packing [PDF]

Knol, J.J., Paillart, M.J.M., Timmermans, R.A.H., Yuliani, S.   +3 more
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Superhydrophobic Coatings with Edible Materials

ACS Applied Materials & Interfaces, 2016
We used FDA-approved, edible materials to fabricate superhydrophobic coatings in a simple, low cost, scalable, single step process. Our coatings display high contact angles and low roll off angles for a variety of liquid products consumed daily and facilitate easy removal of liquids from food containers with virtually no residue.
Wei, Wang, Karsten, Lockwood, Lewis M, Boyd, Matthew D, Davidson, Sanli, Movafaghi, Hamed, Vahabi, Salman R, Khetani, Arun K, Kota   +7 more
openaire   +2 more sources

Nanoemulsions as edible coatings

Current Opinion in Food Science, 2017
Edible coatings are used to preserve food quality but may serve to immobilize active ingredients on the food surface. Nanoemulsions are effective systems for encapsulating lipophilic active ingredients since the reduction of droplet size increases their solubility, stability and may enhance their biological activity.
Alejandra Acevedo-Fani, Robert Soliva-Fortuny, Olga Martín-Belloso   +2 more
openaire   +1 more source

Active edible coatings in meat

CABI Reviews, 2021
Abstract Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have been used to improve meat shelf life
Lucimara A. Forato, Rubens Bernardes-Filho, Luiz A. Colnago, Renata T. Nassu   +3 more
openaire   +1 more source

Edible Coatings for Fresh-Cut Fruits

Critical Reviews in Food Science and Nutrition, 2005
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state ...
G I, Olivas, G V, Barbosa-Cánovas
openaire   +2 more sources

Characterization of Starch Based Edible Coatings

Food and Bioproducts Processing, 2002
While market globalization and increasing use of minimally processed foods require increased product shelf life, environmental care constraints induce us to search for natural materials to be used in effective packaging systems. Both these issues can be addressed by using edible coatings based on naturally occurring polymers.
Pagella, Claudio, Spigno, Giorgia, De Faveri, Dante Marco   +2 more
openaire   +2 more sources

Edible Coatings and Films

1997
Frozen storage of foods is an effective means of preservation that prevents or decreases undesirable chemical changes while maintaining many of the characteristics of fresh foods. However, during long-term storage, deterioration may still occur at a much reduced rate.
Yvonne M. Stuchell, John M. Krochta
openaire   +1 more source