Results 191 to 200 of about 69,201 (270)

Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications. [PDF]

Polymers (Basel), 2021
Salazar D, Arancibia M, Casado S, Viteri A, López-Caballero ME, Montero MP.   +5 more
europepmc   +1 more source

Green Oil‐in‐Water Nanoemulsions for Delivery of Phytochemicals With Pesticidal Activity for Sustainable Food Production and Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Green oil‐in‐water (O/W) nanoemulsions incorporating essential oils (EOs) and food‐derived compounds are gaining prominence as biopesticidal platforms that address the growing demand for sustainable agriculture, food safety, and reduced chemical inputs.
Anna Paula Azevedo de Carvalho, David A. Weitz, Carlos Adam Conte‐Junior   +2 more
wiley   +1 more source

Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage. [PDF]

Food Chem X
Huang PH, Jian CH, Lin YW, Huang DW.
europepmc   +1 more source

Fabrication and characterization of tea polyphenol W/O microemulsion-based bioactive edible film for sustained release in fish floss preservation. [PDF]

Food Sci Nutr, 2022
Zhang M, Zhao Q, Lin Y, Wang H, Shui R, Wang S, Ge L, Li Y, Song G, Gong J, Wang H, Chen X, Shen Q.   +12 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth. [PDF]

Polymers (Basel)
Ciurzyńska A, Janowicz M, Karwacka M, Nowacka M, Galus S.   +4 more
europepmc   +1 more source

Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film. [PDF]

Membranes (Basel), 2022
Keawpeng I, Lekjing S, Paulraj B, Venkatachalam K.   +3 more
europepmc   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Beet Root Peel Extract as a Natural Cost-Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold-Stored Trout Fillet. [PDF]

Food Sci Nutr
Ghanbar Soleiman Abadi F, Bazargani-Gilani B, Emamifar A, Nourian A.   +3 more
europepmc   +1 more source

Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil (Lippia graveolens Kunth). [PDF]

Int J Mol Sci, 2022
Matadamas-Ortiz A, Hernández-Hernández E, Castaño-Tostado E, Amaro-Reyes A, García-Almendárez BE, Velazquez G, Regalado-González C.   +6 more
europepmc   +1 more source