Potato flour/gelatine films in different ratios (6: 0, 5: 1, 4: 1, 3: 1, 2: 1 and 1: 1) were prepared
and their properties were examined in this study. Potato flour film‐forming dispersion without …

This research work aims to investigate the impact of dry heat treatment (DHT) on the
morphological, structural, and physicochemical properties of native finger millet starch …

Most of the current and active food packaging resources and methods are
nonbiodegradable and nonrenewable therefore harmful to the environment. Due to this …

Introduction. This study aims to improve the physical properties of biodegradable films
based on taro starch added with duck bone gelatin and glycerol as a plasticizer by using the …

The development of biodegradable edible films/food packaging is in the core of the new
management strategies of food handling. The great challenge facing the food industry today …

Customer demand for natural packaging materials in the food industry has increased.
Biocomposite films developed using boiled rice water could be an eco-friendly and cost …

In this study, composite films were prepared from modified taro starch with the addition of
duck bone gelatin using varying percentages (0%, 5%, 15%, 25%, 35% of the total solids …

This study proposes to develop edible films (EF) by modification of gelatin/kappa-
carrageenan (KCAR) as a base formulation while incorporating the Premna microphylla …

Aims: To establish the shelf-life of mango fruits coated with unmodified and modified M.
esculenta edible coating at low (4±2° C) and room temperature (23±2° C) conditions. Place …

This study investigated the effect of functional coating using 2% chitosan and different
concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the …