Film formation and deposition methods of edible coating on food products: A review
The greatest challenge encountered by the food manufacturer is the loss of quality of food
products during storage, which eventually adds to the waste. Edible packaging is known as …
products during storage, which eventually adds to the waste. Edible packaging is known as …
Water loss of fresh fruit: Influencing pre-harvest, harvest and postharvest factors
Physiological water loss is one of the many postharvest disorders in the fresh fruit industry.
Water loss initiates wilting, shrivelling, browning, loss in fruit texture, flavour, and saleable …
Water loss initiates wilting, shrivelling, browning, loss in fruit texture, flavour, and saleable …
Carnauba wax-based composite films and coatings: Recent advancement in prolonging postharvest shelf-life of fruits and vegetables
Background High rate of water loss and rapid respiration cause significant decrease in
firmness, turgor, crunchiness, and weight loss resulting in rapid postharvest quality …
firmness, turgor, crunchiness, and weight loss resulting in rapid postharvest quality …
Recent trends in edible packaging for food applications—perspective for the future
Edible packaging plays an important role in protecting food products from physical,
mechanical, chemical, and microbiological damages by creating a barrier against oxidation …
mechanical, chemical, and microbiological damages by creating a barrier against oxidation …
Carnauba wax uses in food–A review
CAS de Freitas, PHM de Sousa, DJ Soares… - Food chemistry, 2019 - Elsevier
Carnauba wax is widely used in food, due to its physico-chemical characteristics with a
predominance of esters and inert and stable components. Even with so many possibilities …
predominance of esters and inert and stable components. Even with so many possibilities …
Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low …
Abstract Effect of gum arabic (GA) 10% and calcium chloride (CA) 3% on the physiological
and biochemical properties of mango (Mangifera indica L. CV. Choke Anan) fruits stored at …
and biochemical properties of mango (Mangifera indica L. CV. Choke Anan) fruits stored at …
[PDF][PDF] Prevention of enzymatic browning in fruit and vegetables
I Ioannou - European Scientific Journal, 2013 - researchgate.net
Enzymatic browning is the second largest cause of quality loss in fruits and vegetables.
Methods to prevent browning are the subject of a great deal of research in the field of the …
Methods to prevent browning are the subject of a great deal of research in the field of the …
The effects of a gum arabic-based edible coating on guava fruit characteristics during storage
Guava is a nutritious fruit that has perishable behavior during storage. We aimed to
determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa …
determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa …
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents
The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the
physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi …
physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi …
Effect of carnauba wax-based coating containing glycerol monolaurate on the quality maintenance and shelf-life of Indian jujube (Zizyphus mauritiana Lamk.) fruit …
H Chen, Z Sun, H Yang - Scientia horticulturae, 2019 - Elsevier
Indian jujube is perishable and has a relatively short shelf-life at room temperature. The
effects of carnauba wax (CW) and CW containing glycerol monolaurate (CW-GML) coating …
effects of carnauba wax (CW) and CW containing glycerol monolaurate (CW-GML) coating …