Results 91 to 100 of about 69,201 (270)
Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications
Food Bioengineering, EarlyView.Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang +7 more
wiley +1 more source
Jurnal Teknologi Pertanian, 2017 Pada penelitian ini akan dipelajari pengaruh penggunaan asam sitrat sebagai agen crosslinking terhadap karakteristik dari edible film pati singkong utuh.
Kawijia, Windi Atmaka, Sri Lestariana
doaj +1 more source
Antimicrobial Potential of Polylysine in Edible Films
Food Science and Technology Research, 2011 The antimicrobial activity of edible films from whey proteins, alginate, zein and chitosan incorporated with polylysine (PL) and PL-ethylenediaminetetraacetic acid (Na2EDTA) combination have been tested on different bacteria including Escherichia coli, Listeria innocua, Salmonella Typhimurium and Stapylococcus aureus.
Uysal Ünalan, Ilke +4 more
openaire +4 more sources
PENGARUH JENIS GELATIN DARI KULIT DAN TULANG IKAN (LEUBIM (CANTHIDERMIS MACULATA) DAN NILA (OREOCHROMIS NILOTICUS)) SERTA KONSENTRASI GLISEROL DAN SORBITOL TERHADAP KARAKTERISTIK EDIBLE FILM [PDF]
, 2017 RINGKASANEdible film merupakan lembaran tipis yang terbuat dari komponen protein, karbohidrat dan lipid. Edible film memiliki fungsi sebagai bahan kemasan yang mampu mempertahankan kualitas produk, sehat dan aman serta dapat menjaga kelestarian ...
EVI HARDIANTI
core
Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
core +1 more source
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Pengaruh Perbedaan Konsentrasi Gliserol Pada Karakteristik Edible Film Komposit Semirefined Karagenan Eucheuma Cottoni Dan Beeswax [PDF]
, 2016 Perkembangan teknologi pangan menimbulkan berbagai produk pangan dengan bahan kemasan yang mempunyai kemampuan baik dalam mempertahankan mutu produk, dapat dikonsumsi dan bersifat ramah lingkungan.
Harumarani, S. (Shara) +2 more
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Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film [PDF]
, 2016 Recently, incorporation of natural filler such as chitosan into edible film to produce food packaging material is of particular interest due to the improvement in the properties of the film such as mechanical, morphological and optical properties of the ...
Ahmad Shapi'i, Ruzanna +1 more
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Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source