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Edible films for the extension of shelf life of lightly processed agricultural products.

Author(s) : PAVLATH A. E., WONG D. S. W., HUDSON J., ROBERTSON G. H.

Summary

In order to extend the shelf life of lightly processed agricultural produce and maintain nutritional and aesthetic values, different edible natural materials, including proteins, carbohydrates and fats, can be used as a protective barrier to replace the natural skin or peel of fruits and vegetables removed during processing. Possible components of edible coatings, composite edible films and the effect of relative humidity on the storage life of lightly processed vegetables and fruits are discussed.

Details

  • Original title: Edible films for the extension of shelf life of lightly processed agricultural products.
  • Record ID : 1999-1658
  • Languages: English
  • Publication date: 1996
  • Source: Source: ACS Symp. Ser.
    n. 647; 107-119; 29 ref.

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