Results 251 to 260 of about 1,467,130 (297)
Some of the next articles are maybe not open access.
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
openaire +1 more source
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
openaire +2 more sources
APPLYING OF NANOTECHNOLOGY TO EDIBLE FILMS
2022Nanoteknoloji, yenilebilir filmlere spesifik işlevsellik kazandırması nedeniyle son yıllarda oldukça ilgi çekmektedir. Yenilebilir filmlerde sağladıkları antimikrobiyal etkilerin yanı sıra; termal, mekanik ve gaz geçirgenliği gibi fiziksel özellikleri de geliştirmek amacıyla kullanılan nanoparçacıklar, birçok çalışmanın konusu olmuştur.
ŞEN, Kadriye, GÜNER, Kadir Gürbüz
openaire +1 more source
Edible Films and Coatings with Pectin
2020Edible films and coatings based on biopolymers as structuring components have been attracting an increasing interest among food and material scientists as an environment-friendly solution to food preservation with the aim to reduce the use of conventional synthetic packaging. These bio-packaging alternatives are designed to enhance quality, food safety
Athina Lazaridou, Costas G. Biliaderis
openaire +1 more source
2019
Fish and seafood products are highly perishable in nature they losses their freshness shortly after death which occurred through several biochemical reactions such as such as changes in the quality of fish protein, lipids level and development of biogenic amines, hypoxanthine, and microbial spoilage.
OGUNKALU, Oluwatosin, KHALİLY, Rowida
openaire +1 more source
Fish and seafood products are highly perishable in nature they losses their freshness shortly after death which occurred through several biochemical reactions such as such as changes in the quality of fish protein, lipids level and development of biogenic amines, hypoxanthine, and microbial spoilage.
OGUNKALU, Oluwatosin, KHALİLY, Rowida
openaire +1 more source
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
openaire +1 more source
Antimicrobial Edible Films And Coatings
2020Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf ...
Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü +5 more
openaire +1 more source