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EDIBLE COATINGS AS AN ALTERNATIVE TO SYNTHETIC FILMS [PDF]
Potravinárstvo, 2013 Edible films are defined as a thin, flexible layer of material used in food packaging which can be consumed with foods. Starch is a natural polymer widely used in food technology as component of edible films. The use of natural biopolimers in films preparing is restricted due to their poor mechanical properties and high brittleness.
Paulina Pająk +2 more
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2018
Self-supporting edible films are one of the emerging technologies used today to optimize food preservation. With an ever increasing demand of consumers for high quality food products in addition to environmental concerns regarding the adverse effect of plastic packaging, food industry drive to develop and implement new types of edible films. The use of
Ansorena, Maria Roberta +2 more
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Self-supporting edible films are one of the emerging technologies used today to optimize food preservation. With an ever increasing demand of consumers for high quality food products in addition to environmental concerns regarding the adverse effect of plastic packaging, food industry drive to develop and implement new types of edible films. The use of
Ansorena, Maria Roberta +2 more
openaire +2 more sources
2020
In order to totally use fish, particularly fatty fish, a number of problems need to be addressed. One is to prevent lipid oxidation. The use of appropriate antioxidants has been studied by direct addition to minces and by the use of an edible film as a way to the antioxidant over time to the fish surface.
Kathryn Wanderer Chapman +3 more
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In order to totally use fish, particularly fatty fish, a number of problems need to be addressed. One is to prevent lipid oxidation. The use of appropriate antioxidants has been studied by direct addition to minces and by the use of an edible film as a way to the antioxidant over time to the fish surface.
Kathryn Wanderer Chapman +3 more
openaire +1 more source
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
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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
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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2014
What is an edible packaging? An edible film or coating is simply defined as a thin film of edible material formed and sprayed on foods or food components. This package can be eaten as a part of the whole food product; it is also biodegradable, so if dumped it will disintegrate in reasonable short time.
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What is an edible packaging? An edible film or coating is simply defined as a thin film of edible material formed and sprayed on foods or food components. This package can be eaten as a part of the whole food product; it is also biodegradable, so if dumped it will disintegrate in reasonable short time.
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Laser refractometry of edible films
SPIE Proceedings, 2004Refraction index of edible films from polysaccharides (pectin, xanthan, carboxy-methyl-cellulose, polymixan) has been investigated using laser microrefractomeeter, constructed by the authors. Experimental data about the optical density and the thickness of the edible films have been obtained.
I. Panchev +2 more
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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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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 ...
Jian Ju, Fangyuan Zhao
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Jian Ju, Fangyuan Zhao
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Transport Phenomena in Edible Films
2018Edible films and coatings help to control transfer of water vapor, oxygen, CO2, and active compounds between the food product and the environment providing additional protection during storage of fresh and processed food. Mass transfer phenomena are involved in these processes because edible films can act as functional interfaces between the food ...
Delia Rita Tapia-Blácido +2 more
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