Results 291 to 300 of about 2,558,902 (342)
Some of the next articles are maybe not open access.
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
Polysaccharide-based component and their relevance in edible film/coating: a review
Nutrition & Food Science, 2019Purpose The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.
Nishanth Kumar, Neeraj
semanticscholar +1 more source
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
openaire +3 more sources
Jian Ju, Fangyuan Zhao
openaire +3 more sources
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.
openaire +1 more source
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.
openaire +1 more source
Food Packaging and Shelf Life, 2019
In this study nozzle-less electrospinning device has been introduced as a promising technology to produce food grade nanofibers with high production yield in comparison to nozzle based instrument.
S. Ebrahimi, M. Fathi, M. Kadivar
semanticscholar +1 more source
In this study nozzle-less electrospinning device has been introduced as a promising technology to produce food grade nanofibers with high production yield in comparison to nozzle based instrument.
S. Ebrahimi, M. Fathi, M. Kadivar
semanticscholar +1 more source
, 2020
The new Food Safety Modernization Act requires the fresh-cut industry to have preventive strategies for preventing and reducing pathogen contamination in fresh-cut products.
Chen Li +3 more
semanticscholar +1 more source
The new Food Safety Modernization Act requires the fresh-cut industry to have preventive strategies for preventing and reducing pathogen contamination in fresh-cut products.
Chen Li +3 more
semanticscholar +1 more source
, 2020
For realizing the high-valued utilization of agricultural by-products and investigating the feasibility of their functional production, we focused on developing biodegradable/edible films based on insoluble dietary fibers (IDF) derived from dried ...
Kai Zhang +6 more
semanticscholar +1 more source
For realizing the high-valued utilization of agricultural by-products and investigating the feasibility of their functional production, we focused on developing biodegradable/edible films based on insoluble dietary fibers (IDF) derived from dried ...
Kai Zhang +6 more
semanticscholar +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
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
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