ShareUse of edible coatings to preserve the quality of lightly (and slightly) processed products.
Author(s) : BALDWIN E. A., NISPEROS-CARRIEDO M. O., BAKER R. A.
Type of article: Article
Summary
Literature review of fruit physiology, storage techniques and characteristics of several edible coatings produced with lipids, polysaccharrides (pectine, cellulose, carraghenane, starch and chitosane) and proteins (zeine, gluten, egg albumen and soy protein). Advantages of compound and two-layer coatings.
Details
- Original title: Use of edible coatings to preserve the quality of lightly (and slightly) processed products.
- Record ID : 1997-0823
- Languages: English
- Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 35 - n. 6
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Chilling of foodstuffs;
Precooked food - Keywords: Prepared food; Food; Coating (food); Quality; Fruit
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