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Journal of Food Science, ISSN 0022-1147, 12/2012, Volume 77, Issue 12, pp. N66 - N73
Journal Article
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
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
2002, Food science and technology., ISBN 1587161079, xx, 650
Book
Food Hydrocolloids, ISSN 0268-005X, 02/2017, Volume 63, pp. 677 - 684
Tara gum (TG)/polyvinyl alcohol (PVA) blend films were prepared by a casting method. The films were characterized by Fourier transform-infrared spectroscopy... 
Biodegradable film | Tara gum | Physical properties | Rheological properties | PHYSICOCHEMICAL PROPERTIES | NANOPARTICLES | OIL | EDIBLE FILMS | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | STARCH | CHEMISTRY, APPLIED | Hydrogen | Forests and forestry | Permeability | Mechanical properties
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 09/2019, Volume 155, pp. 47 - 56
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2015, Volume 50, pp. 211 - 218
The effect of hsian-tsao gum (HG) content upon both rheological properties of soy protein/hsian-tsao gum film-forming solutions (FFS) and physical properties... 
Hsian-tsao gum | Blend film | Nuclear magnetic resonance | Soy protein isolate | Physical properties | Rheological properties | FOOD SCIENCE & TECHNOLOGY | BARRIER | MECHANICAL-PROPERTIES | ISOLATE | BLEND FILMS | EDIBLE FILMS | CORN STARCH | CHEMISTRY, APPLIED | EMULSIONS | CELLULOSE | MAILLARD REACTIONS | POLYSACCHARIDE
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
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 9, pp. 1633 - 1641
Biodegradable blend films from rice starch–chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of starch and chitosan... 
Miscibility | Chitosan | Biodegradable film | Rice starch | biodegradable film | STORAGE | chitosan | PHYSICAL-PROPERTIES | PERMEABILITY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | rice starch | miscibility | WATER-VAPOR | EDIBLE FILMS | COATINGS | SOLUBLE STARCH | CELLULOSE | BARRIER PROPERTIES
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
Food Research International, ISSN 0963-9969, 01/2006, Volume 39, Issue 1, pp. 106 - 111
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 2019, Volume 59, Issue 7, pp. 1137 - 1153
Nowadays, a new generation of edible films is being especially designed for incorporating antimicrobials, antioxidants, enzymes or functional ingredients.... 
Life Sciences | Food engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2013, Volume 116, Issue 3, pp. 666 - 673
► This study showed homogeneous and flexible films prepared from API. ► The films with less API content and temperature had lower solubility in water. ► Higher... 
Fish | Film properties | Protein isolate | PHYSICAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | MECHANICAL-PROPERTIES | MYOFIBRILLAR PROTEINS | FUNCTIONAL-PROPERTIES | COMPOSITE FILMS | ENGINEERING, CHEMICAL | WATER-VAPOR PERMEABILITY | NILE TILAPIA | EDIBLE FILMS | MUSCLE PROTEINS | Glycerin | Glycerol | Proteins | Heating | Amino acids | API | Glycerols | Anchovies | Water vapor | Ashes
Journal Article