Zobrazeno 1 - 10
of 3 399
pro vyhledávání: '"edible coating"'
Autor:
Afrina Rahman, Nehar Parvin, Md. Harun Rashid, Jayanta Roy, Md. Arif Sakil, Farzana Ferdoush, Samar Kumar Guha, Nigar Sultana Parvin, Mubarak Ahmad Khan, Md. Abdul Kader
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 5, Pp 340-352 (2024)
Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the curren
Externí odkaz:
https://doaj.org/article/80df06f45bab400aa41ee42b223d92ce
Publikováno v:
South African Journal of Chemical Engineering, Vol 50, Iss , Pp 135-142 (2024)
This study aimed to preserve the quality of chikuwa during storage through the application of an edible coating derived from a combination of liquid smoke extracted from young coconut shell pyrolysis and chitosan. Liquid smoke was obtained through py
Externí odkaz:
https://doaj.org/article/74c5fda2dd15429ead7162de2bfb0adc
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 3, Pp 265-273 (2024)
The reduced quality of red chili can be attributed to moisture loss. To inhibit water vapor transfer, one effective method is using an edible coating. This study aims to determine the effects of sago starch and chitosan as coating materials in reduci
Externí odkaz:
https://doaj.org/article/c839e0338cdb483289fc26ec8286cc80
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107035- (2024)
Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment bef
Externí odkaz:
https://doaj.org/article/cfcf000f916f42678d83cbb61fe6687c
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101664- (2024)
Nanotechnology in which silver nanoparticles (AgNPs) have received more interest in fruits and vegetables (FaV) preservation due to their anti-microorganism properties. There are various approaches to synthesizing AgNPs, in which biological reduction
Externí odkaz:
https://doaj.org/article/096b40bfa1294d00b00336a0fdada952
Autor:
M.J. Gidado, Ahmad Anas Nagoor Gunny, Subash C.B. Gopinath, Asgar Ali, Chalermchai Wongs-Aree, Noor Hasyierah Mohd Salleh
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101249- (2024)
Water loss is a critical concern in postharvest fruit technology, significantly impacting fruit quality, shelf life, and market value. This phenomenon involves the loss of moisture from fruit tissues, leading to physiological changes, reduced quality
Externí odkaz:
https://doaj.org/article/07a912b245af41ffa231c2a5d36e58c7
Autor:
Md. Mahfuzur Rob, Md. Mahfujul Haque Pappu, Md. Shoaib Arifin, Tahsin Nusrat Era, Masuma Zahan Akhi, Debu Kumar Bhattacharjya, Md. Shahidullah Kayshar, Md. Fahad Jubayer
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract Edible coatings for fruits and vegetables are the subject of intensive agro-based research. These coatings provide value to the product due to their multifunctionality and sustainability. The current study focuses on the development and eval
Externí odkaz:
https://doaj.org/article/41b9880935904326bfe2c166327faf25
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 106-113 (2024)
An edible film using gellan gum, black rice anthocyanins, and titanium dioxide as raw materials were prepared. The effect of edible film on blueberries coating preservation was investigated. Firstly, scanning electron microscopy revealed that there w
Externí odkaz:
https://doaj.org/article/c870eeb9a8da45d6bbc91f1e91509e9e
Autor:
Madhu Sharma, Aarti Bains, Gulden Goksen, Nemat Ali, Mohammad Rashid Khan, Gulsah Karabulut, Prince Chawla
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101895- (2024)
Aegle marmelos (AM) fruit shell, considered waste, is an excellent source of bioactive compounds, including polysaccharides. Therefore, this study focuses on the extraction of AM polysaccharides using an ultrasonication-assisted approach. Different p
Externí odkaz:
https://doaj.org/article/2d7675e40f1847cba7f170e6185d7de8
Autor:
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100524- (2024)
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore t
Externí odkaz:
https://doaj.org/article/3585a5a0d65747d3beb15bdaac109735