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2017, Food preservation technology series., ISBN 1482218313, xvii, 598 pages
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible... 
Edible coatings | Enrobages comestibles | Industrial chemistry & manufacturing technologies | Food Engineering | Food Packaging | Coated foods
Book
2002, Food science and technology., ISBN 1587161079, xx, 650
Book
Journal of Food Science, ISSN 0022-1147, 12/2012, Volume 77, Issue 12, pp. N66 - N73
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 289 - 296
The preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work.... 
Soy protein | Bilayer film | Active packaging | Poly (lactic acid) | GELATIN | THERMAL-PROPERTIES | EDIBLE FILMS | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | POLY(LACTIC ACID) | CHEMISTRY, APPLIED | WATER | Biodegradation | Packaging | Lactic acid | Permeability | Food | Degradation | Proteins | Microorganisms | Biodegradability | Bacteria | Water vapor | Thymol
Journal Article
2010, ISBN 9780387928241, xi, 403
The edible film and coating industry is now a multimillion dollar industry. This book brings together a vast wealth of scientific knowledge in a systematic... 
Coated foods | Edible coatings | Enrobages comestibles | Aliments enrobes | Industrial chemistry & manufacturing technologies | Food science | Chemistry/Food Science, general | Chemistry | Food Science
Book
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 96, Issue 1, pp. 66 - 73
Effects of heat treatment at different temperatures (40–90 °C) of film-forming solution (FFS) containing 3% gelatin from cuttlefish ( ) ventral skin and 25%... 
Film-forming solution | Heat treatment | Gelatin based film | Mechanical property | PHYSICAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | BIGEYE SNAPPER | TENSILE PROPERTIES | MECHANICAL-PROPERTIES | WATER-VAPOR BARRIER | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | BIODEGRADABLE FILMS | EDIBLE FILMS | BROWNSTRIPE RED SNAPPER | FISH GELATIN
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2012, Volume 29, Issue 2, pp. 290 - 297
Journal Article
2017, Food Preservation Technology Series, ISBN 9781482218329
Web Resource
2017, Food Preservation Technology Series, ISBN 9781482218329
Web Resource
Journal Article
2012, 2nd ed., ISBN 1420059629, xii, 448
"Many interesting and exciting developments have occurred since the publication of the first edition in 1994. These developments result from the... 
Edible coatings | Enrobages comestibles | Quality | Qualité | Aliments | Food
Book
Food Chemistry, ISSN 0308-8146, 11/2017, Volume 235, pp. 45 - 50
Gelatin and chitosan were mixed at different mass ratios in solution forms, and the rheological properties of these film-forming solutions, upon cooling, were... 
Chitosan | Gelatin | Molecular interactions | Composite films | GLASS-TRANSITION TEMPERATURE | COLLAGEN | ACID | FOOD SCIENCE & TECHNOLOGY | CHITOSAN-GELATIN SCAFFOLDS | MECHANICAL-PROPERTIES | BLENDS | MISCIBILITY | NUTRITION & DIETETICS | DSC | EDIBLE FILMS | FISH GELATIN | CHEMISTRY, APPLIED | Chitosan - chemistry | Polymers | Rheology | Gelatin - chemistry | Hydrogen
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 27, Issue 1, pp. 175 - 184
The aim of this work was to evaluate the influence of glycerol and corn oil on physicochemical properties of polysaccharide-based films. The polysaccharides... 
Galactomannan | Chitosan | Polysaccharide | Physicochemical properties | Edible films | PHYSICAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | PLASTICIZER | CHITOSAN FILMS | MECHANICAL-PROPERTIES | WATER-VAPOR PERMEABILITY | STARCH | COATINGS | CHEMISTRY, APPLIED | BARRIER PROPERTIES | RELATIVE-HUMIDITY | Glycerin | Glycerol | Polysaccharides | Usage | Permeability | Analysis | Corn oil | Moisture content | Glycerols | Foods | Water vapor
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2017, Volume 68, pp. 136 - 148
Journal Article
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