Results 61 to 70 of about 750 (149)
Development of functional pectin edible films with fillers obtained from red cabbage and beetroot [PDF]
, 2020 The present study aims to develop through casting, functional composite edible films based on pectin using beetroot powder and red cabbage powder as fillers obtained from by-products of plant tissue industrialisation.
Basanta, Maria Florencia +4 more
core +1 more source
Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings) [PDF]
, 2021 Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety.
Amit K. Jaiswal +4 more
core +3 more sources
Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter
Food Science &Nutrition, Volume 13, Issue 4, April 2025.Recovery of peptide reduces pollution, increases return, and functionality of products. Meat byproducts and processing techniques raise the sustainability of the meat industry. These peptides can also be used as active components of the packaging system. Umami peptides are used as taste enhancers for the development of new products.
Akhilesh Kumar Verma +7 more
wiley +1 more source
Food Science &Nutrition, Volume 12, Issue 8, Page 5785-5798, August 2024.Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research is to develop functional product on priority. Celery puree (25%–50%), boswellia gum (10%–20%), lemon essential oil (0.25%–0.50%), and sugar (10%–20%) in two levels were considered for ...
Saba Ghodsi, Marjan Nouri
wiley +1 more source
, 2021 This report is the Output 2.3 of the implementation of Work Package 2 Group of Activities 2.3 “Preparation of good practice business models and example small and medium scale pilot business projects for sustainable bioenergy and side bio-products ...
Ariva, Jelena +11 more
core
Advancements in edible films for aquatic product preservation and packaging
Reviews in Aquaculture, Volume 16, Issue 3, Page 997-1020, June 2024.Abstract This review focuses on the incorporation of various bioactive compounds into edible films/coatings, improving their properties using novel techniques, and discussing their applications in aquatic food products. Aquatic food products with a high nutritional value play an important role in the market.
Aydın Aytaç Gürdal, Turgay Çetinkaya
wiley +1 more source
Journal of Food Science, Volume 89, Issue 2, Page 748-772, February 2024.Abstract Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and
Claudia Antonino +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 1, January 2024.Abstract Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high‐pressure processing (HPP)
Giovanni Luca Russo +3 more
wiley +1 more source
Journal of Food Biochemistry, Volume 2024, Issue 1, 2024.White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods.
Seyedeh Ommolbanin Ghasemian +8 more
wiley +1 more source