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Emin Mercan
This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films? physical, mechanical, and thermal properties. Film samples were produced from a ...
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Ewelina Basiak, Manfred Linke, Frédéric Debeaufort, Andrzej Lenart and Martin Geyer
Edible starch-based materials have shown a positive impact on quality parameters. In this study, plums (Prunus domestica cv. Jojo) were divided into five groups: a control, two coating treatments (starch and starch-whey protein (80?20%), and two film sys...
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Carmen Rodica Pop, Teodora Emilia Coldea, Liana Claudia Salanta, Alina Lacramioara Nistor, Andrei Borsa, Anca Corina Farca?, Vasile Constantin Florian and Ancuta Mihaela Rotar
Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction condit...
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Chen Li, Jiliu Pei, Xiaohui Xiong and Feng Xue
A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. T...
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Erica Monize Goulart, Paula Martins Olivo, Bruna Moura Rodrigues, Grasiele Scamaral Madrona, Paulo Cesar Pozza, Magali Soares dos Santos Pozza
Pág. e36464
The use of edible film can improve the quality and increase the shelf life of food. The objective of this study was to evaluate the application of films containing acacia gum and different percentages of lactic acid in ricotta cheese. Samples were coated...
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NurHazwani binti Husaini
Pág. 47
Active packaging incorporated with natural extract is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) enhanc...
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Monserrat Escamilla-García, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan Vicente Méndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro and Carlos Regalado-González
The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solut...
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Monserrat Escamilla-García, Andrea Reyes-Basurto, Blanca E. García-Almendárez, Elvia Hernández-Hernández, Georgina Calderón-Domínguez, Giovanna Rossi-Márquez and Carlos Regalado-González
Starch and chitosan are widely used for preparation of edible films that are of great interest in food preservation. This work was aimed to analyze the relationship between structural and physical properties of edible films based on a mixture of chitosan...
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Denise Andrade Silva, Juliana Krieger Oliveira, Clovis Marcelo Santos, Carla Crislan Souza Bery, Alessandra Almeida Castro, João Antônio Belarmino Santos
Pág. 569 - 573
This study aimed to evaluate the ripening of papaya fruit (Carica papaya L.) at room temperature (±25°C) and10°C with 80% relative humidity, coated with edible film based on sodium alginate (1%) and cellulose acetate film (3%) by dipping the fruit in the...
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