Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
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Title
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
Authors
Keywords
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Journal
Food Engineering Reviews
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2023-10-17
DOI
10.1007/s12393-023-09358-y
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- The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices
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- Starch-based films and food coatings: An overview
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- Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries
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- Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films
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- Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets
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- Anti-browning and barrier properties of edible coatings prepared with electrospraying
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- Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
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- Nano-emulsions: Formation by low-energy methods
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- Quinoa protein–chitosan–sunflower oil edible film: Mechanical, barrier and structural properties
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- Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere
- (2012) Tianjia Jiang POSTHARVEST BIOLOGY AND TECHNOLOGY
- Carrageenan as an alternative coating for papaya (Carica papaya L. cv. Eksotika)
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- Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage
- (2012) Daniel Valero et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation
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- A film of alginate plus salt as an edible susceptor in microwaveable food
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- Stability, solubility, mechanical and barrier properties of cassava starch – Carnauba wax edible coatings to preserve fresh-cut apples
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- Study on preparation of β-cyclodextrin encapsulation tea extract
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- Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films
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- Recent developments in gelcasting of ceramics
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- Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
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- Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears
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- Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage
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- Edible films and coatings: Structures, active functions and trends in their use
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- Control of postharvest anthracnose of banana using a new edible composite coating
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- Natural-based plasticizers and biopolymer films: A review
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- Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water
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- Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
- (2010) Ubonrat Siripatrawan et al. FOOD HYDROCOLLOIDS
- Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts
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- Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products
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- Original article: Incorporations of blueberry extracts into soybean-protein-isolate film preserve qualities of packaged lard
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- Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert
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- Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
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- Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions
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- Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films
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- Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films
- (2009) Margarita Corrales et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese
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- Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat
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- Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin, Grape Seed Extract, Malic Acid, and EDTA on a Turkey Frankfurter System
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- Effect of Whey Protein Coating on Quality Attributes of Low-Fat, Aerobically Packaged Sausage during Refrigerated Storage
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