Edible films produced from agrifood by-products and wastes

Effect of Plasticizer Content on Mechanical and Water Vapor Permeability of Maize Starch/PVOH/Chitosan Composite Films

(2022) Carolina Caicedo et al.   Materials

Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá (Psidium myrtoides)

(2021) Thainá Stéphanie Martins de Freitas et al.   Polymers

Biodegradable film production from agroforestry and fishery residues with active compounds

(2021) Marisa C. Gaspar et al.   Food Packaging and Shelf Life

Novel Materials in the Preparation of Edible Films and Coatings—A Review

(2020) Sabina Galus et al.   Coatings

Spectroscopic FTIR and NMR study of the interaction of sugars with proteins

(2019) Mark Rozenberg et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation

(2019) T.B. Brito et al.   FOOD RESEARCH INTERNATIONAL

Thorough evaluation of sweet potato starch and lemon-waste pectin based-edible films with nano-titania inclusions for food packaging applications

(2019) Kshirod K. Dash et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

(2019) Swathi Sirisha Nallan Chakravartula et al.   Materials

A novel pumpkin seeds protein-pea starch edible film: mechanical, moisture distribution, surface hydrophobicity, UV-barrier properties and potential application

(2019) Xiangxin Xu et al.   Materials Research Express

Effect of sugar on starch edible film properties: plasticized effect

(2018) Thongkorn Ploypetchara et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films

(2018) Ewelina Basiak et al.   Polymers

Towards wound dressings with improved properties: Effects of poly(dimethylsiloxane) on chitosan-alginate films loaded with thymol and beta-carotene

(2018) Ana Luiza R. Pires et al.   Materials Science & Engineering C-Materials for Biological Applications

Characterization of edible coatings based on ripe “Prata” banana peel flour

(2018) Priscila Borges de Faria Arquelau et al.   FOOD HYDROCOLLOIDS

Influence of chitosan concentration on mechanical and barrier properties of corn starch/chitosan films

(2017) Lili Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

(2017) Parviz Hassanzadeh et al.   RADIATION PHYSICS AND CHEMISTRY

Ultrasound treated potato peel and sweet lime pomace based biopolymer film development

(2017) Purba Prasad Borah et al.   ULTRASONICS SONOCHEMISTRY

Development and Characterization of Edible Films Based on Fruit and Vegetable Residues

(2016) Roberta M. S. Andrade et al.   JOURNAL OF FOOD SCIENCE

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifoliaL.)

(2015) Mariana SL Ferreira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hydrocolloids from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity

(2014) Christos Ritzoulis et al.   FOOD HYDROCOLLOIDS

Chemical and Thermal Characterization of Potato Peel Waste and Its Fermentation Residue as Potential Resources for Biofuel and Bioproducts Production

(2014) Shaobo Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Definitions for Hydrophilicity, Hydrophobicity, and Superhydrophobicity: Getting the Basics Right

(2014) Kock-Yee Law   Journal of Physical Chemistry Letters

Edible films made from blends of manioc starch and gelatin – Influence of different types of plasticizer and different levels of macromolecules on their properties

(2012) Farayde Matta Fakhoury et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the Heating Rate Dependency Associated with the Loss of Crystalline Structure in Sucrose, Glucose, and Fructose Using a Thermal Analysis Approach (Part I)

(2010) Joo Won Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

(2008) Maria Vargas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION