Results 201 to 210 of about 1,467,130 (297)

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

Incorporation of α-Tocopherol into Pea Protein Edible Film Using pH-Shifting and Nanoemulsion Treatments: Enhancing Its Antioxidant Activity without Negative Impacts on Mechanical Properties. [PDF]

Foods, 2023
Cheng J, Wang J, Cui L.
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (<i>Persicaria minus</i> Huds.) Essential oil nanoemulsion. [PDF]

J Food Sci Technol
Kong I, Nyam KL.
europepmc   +1 more source

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

Synergistic Preservation of Mutton Using a Biodegradable Edible Coating Incorporating Lallemantia iberica Mucilage and Cell‐Free Supernatant of Lactobacillus helveticus C7303

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
A biodegradable bioactive coating was developed using Lallemantia iberica seed mucilage enriched with 1% and 2% cell‐free supernatant (CFS) from Lactobacillus helveticus C7303 and applied to mutton by dipping the meat samples. During storage at 4°C, the coating effectively inhibited microbial growth, including total viable bacteria, psychrotrophic ...
Zeinab Mousavi, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Morteza Taki, Alireza Vasiee   +4 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

Investigating the Preservative Effect of Edible Coating Based on Chitosan‐Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
A chitosan–gelatin edible coating containing nanoemulsions of Satureja bachtiarica and Nepeta binaludensis essential oils was developed and applied to burgers during refrigerated storage. The active coating improved microbial stability and helped maintain the physicochemical and sensory quality of burgers, demonstrating its potential for extending ...
Mahsa Nakhaei, Homa Baghaei, Fariborz Nahidi, Parnian Pezeshki, Ahmadreza Abedinia   +4 more
wiley   +1 more source

Enhancing Frozen Storage Stability and Nutritional Quality of Barhi Dates Using Okra Extract and Gelatin‐Based Edible Coatings Combined With Different Packaging Systems

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Okra and gelatin edible coatings preserved Barhi date quality during frozen storage. Gelatin at 100 g L−1 with polyethylene packaging showed the best overall performance. Coatings improved dry matter, carbohydrates, protein, and sugar retention. Okra extract increased nitrogen and phosphorus concentrations in stored dates.
Khalid. N. Asal, Raghad Adnan Ali AL‐Qady, Kamil Atya Abed Sanjari, Kh. A. S. Al‐Hamdani, Zayad Amer Mustafaa, Heidar Meftahizade   +5 more
wiley   +1 more source

The physicochemical properties of Cassava Starch/Carboxymethyl cellulose sodium edible film incorporated of Bacillus and its application in salmon fillet packaging. [PDF]

Food Chem X
Tan X, Sun A, Cui F, Li Q, Wang D, Li X, Li J.   +6 more
europepmc   +1 more source