Results 161 to 170 of about 26,301 (209)
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Yenilebilir filmler, gıda bileşenleri arasında veya kaplama olarak bir gıdanın yüzeyi üzerinde oluşmuş ince tabakalı yenilebilir materyal olarak tanımlanmaktadır. Yenilebilir film ve kaplamaların hazırlanmasında kullanılan bileşenler 3 kategoride sınıflandırılmaktadır: Hidrokolloidler poli sakkaritler, proteinler , lipitler yağ asitleri, asil ...
ERTUGAY, M. Fatih, TOMAR, Oktay
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ERTUGAY, M. Fatih, TOMAR, Oktay
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Food Reviews International, 2016
ABSTRACTThe use of ready-to-use fresh vegetables has recently increased as a result of the extended use of prepared salads, due to the novel changes in consumer trends. Fresh-cut carrots (Daucus carota L.) are one of the most widely used products in ready-to-eat salads.
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ABSTRACTThe use of ready-to-use fresh vegetables has recently increased as a result of the extended use of prepared salads, due to the novel changes in consumer trends. Fresh-cut carrots (Daucus carota L.) are one of the most widely used products in ready-to-eat salads.
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Edible Protein Films and Coatings
2017This chapter reviews research on protein film-formation fundamentals and film properties. It relates properties of protein-based films to molecular and environmental factors. The chapter compares barrier and mechanical properties of protein-based films to each other, polysaccharide-based films, and synthetic films. It summarizes applications of protein
J. L. Maubois, G. Ollivier
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Milk Proteins for Edible Films and Coatings
Critical Reviews in Food Science and Nutrition, 2004Due to the recent increase in ecological consciousness, research has turned toward finding edible materials. Viable edible films and coatings have been produced using milk proteins. These films and coatings may retard moisture loss, are good oxygen barriers, show good tensile strength and moderate elongation, are flexible, and generally have no flavor ...
Khaoula, Khwaldia +4 more
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Edible Coatings from Candelilla Wax Microemulsions
Journal of Food Science, 1996ABSTRACT 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
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Edible Coatings and Film Barriers
2018An 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
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- Edible Nano-Laminate Coatings for Food Applications
2013Food 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
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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 pandanNur Atiqah Zaharullil +3 more
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