Results 221 to 230 of about 2,389,973 (280)

Edible Protein Films and Coatings

2017
This 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
openaire   +2 more sources

Laser refractometry of edible films

SPIE Proceedings, 2004
Refraction 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, K. Nikolova, Simeon C. Sainov   +2 more
openaire   +1 more source

Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film.

International Journal of Biological Macromolecules, 2021
Yi-wei Shen, Zhi-Jing Ni, K. Thakur, Jian-Guo Zhang, F. Hu, Zhao‐Jun Wei   +5 more
semanticscholar   +1 more source

Edible Antimicrobial Films Based on Chitosan Matrix

Journal of Food Science, 2002
ABSTRACT: : Edible chitosan coatings showed anti‐ Listeria monocytogenes effect evaluated by numeration and epifluorescence methods, imparting a strong localized functional effect at the food surface by active ...
Coma, Véronique, Martial-Gros, A., Garreau, S., Copinet, A., Salin, Franck, Deschamps, A.   +5 more
openaire   +3 more sources

Milk Proteins for Edible Films and Coatings

Critical Reviews in Food Science and Nutrition, 2004
Due 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, Cristina, Perez, Sylvie, Banon, Stéphane, Desobry, Joël, Hardy   +4 more
openaire   +2 more sources

Trout Skin Gelatin‐Based Edible Film Development

Journal of Food Science, 2012
Abstract:  Edible biopolymer films were developed from gelatin extracted from trout skin (TSG) using thermal protein denaturation conditions and plasticizer (glycerol) concentration as variables. The amino acid composition of the TSG, elastic modulus, viscous modulus, and the viscosity of film‐forming solutions,
Dayeon, Kim, Sea C, Min
openaire   +2 more sources

Edible Coatings and Film Barriers

2018
An 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
openaire   +1 more source

Edible Coating and Edible Film as Food Packaging Material: A Review

Journal of Packaging Technology and Research, 2021
Shubham Chhikara, Dharmender Kumar
semanticscholar   +1 more source

Transport Phenomena in Edible Films

2018
Edible 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, Bianca Chieregato Maniglia, Milena Martelli Tosi   +2 more
openaire   +1 more source

Physical, mechanical, and antimicrobial properties of active edible film based on milk proteins incorporated with Nigella sativa essential oil

Polymer Bulletin, 2021
M. Ghamari, S. Amiri, Mahmoud Rezazadeh-Bari, Laya Rezazad-Bari   +3 more
semanticscholar   +1 more source