نتایج جستجو برای Edible coating

تعداد نتایج: 20282  

2016
B. Marelli, M. A. Brenckle, D. L. Kaplan, F. G. Omenetto,

The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based prote...

2016
M. V. Cruz, M. A. Pereira-Júnior, K. A. Batista, K. F. Fernandes,

Organic foods have great importance in environment sustainability and human nutrition. However, they are commercialized with greatly reduced shelf life, especially fruits and vegetables. Considerable amounts of vegetables are lost due to their rapid deterioration by microorganisms such as fungi and bacteria. In this work cell wall degrading enzymes (CWDE) produced by Trichoderma asperellum (T00...

2013
Muhammad Issa Khan, Muhammad Nawaz Adrees, Muhammad Rizwan Tariq, Muhammad Sohaib,

Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by ...

2017

Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to...

2013
A. Spanou, P. Giannouli,

The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4C. When ascorbic aci...

Journal: :Journal of agricultural and food chemistry 2005
Juan Miguel Valverde, Daniel Valero, Domingo Martínez-Romero, Fabián Guillén, Salvador Castillo, María Serrano,

A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality...

Journal: :Food science and technology international = Ciencia y tecnologia de los alimentos internacional 2012
Naser Sedaghat, Younes Zahedi,

Hydrocolloid-based materials have been extensively used to coat fruit and vegetables to prolong shelf-life. The effects of different concentrations of acidic washing (acetic, ascorbic, citric and malic acids) followed by coating with gum arabic (GA), carboxymethyl cellulose and emulsified gum arabic (EGA) were evaluated on the weight loss (WL), firmness and color of mushroom. The WL of the unco...

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

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