Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived
from brown algae species. Alginate-based edible coatings and films attract interest for …

The use of polysaccharide-based materials presents an eco-friendly technological solution,
by reducing dependence on fossil resources while reducing a product's carbon footprint …

Background Ohmic heating (OH) is a novel method of heating various food materials
efficiently, instantly and volumetrically. The quick and volumetric heating during OH results …

Fresh cut apples, potatoes and carrots were coated by a blended whey protein/pectin film,
prepared in the presence of transglutaminase, and several properties of the coated and …

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere
(CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min …

The aim of the present study was the evaluation of the physicochemical, nutritional and
microbial quality of acidified Granny Smith (GS) apple purée processed on industrial-scale …

Whey protein isolates (WPI) have been studied for film formation because of their favorable
functional properties and industrial surplus; however, little is known regarding whey protein …

The aim of this study was to evaluate the effect of 0.5% citric acid (CA), UV-C alone, and
their combination (CA+ UV) on native microflora survival, phenolic composition, browning …

The usage of edible coatings (ECs) represents an emerging approach for extending the
shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This …

The review is based on the evaluation of electronically collated data published between
2002 to June 2006. It is based on 325 references dealing with the following subclasses of …