Relevant bibliographies by topics / Edible films and coatings

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Edible films and coatings'

Author: Grafiati
Published: 9 September 2021
Last updated: 29 July 2025

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Journal articles on the topic "Edible films and coatings"

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Liyanapathiranage, Anuradhi, Rohan S. Dassanayake, Ashoka Gamage, et al. "Recent Developments in Edible Films and Coatings for Fruits and Vegetables." Coatings 13, no. 7 (2023): 1177. http://dx.doi.org/10.3390/coatings13071177.

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As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally
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Senturk Parreidt, Tugce, Kajetan Müller, and Markus Schmid. "Alginate-Based Edible Films and Coatings for Food Packaging Applications." Foods 7, no. 10 (2018): 170. http://dx.doi.org/10.3390/foods7100170.

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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 improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in fo
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Bozkurt, Semra, Özgül Altay, Mehmet Koç, and Figen Kaymak Ertekin. "Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar." Turkish Journal of Agriculture - Food Science and Technology 11, no. 1 (2023): 1–9. http://dx.doi.org/10.24925/turjaf.v11i1.1-9.5196.

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Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin l
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de Oliveira, Kataryne Árabe Rimá, Karina Felix Dias Fernandes, and Evandro Leite de Souza. "Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables." Foods 10, no. 9 (2021): 2207. http://dx.doi.org/10.3390/foods10092207.

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The application of probiotics has emerged as an innovative bioprotection technology to preserve fresh and minimally processed fruit and vegetables. This review discusses the most recent advances on the development and application of probiotic-loaded edible films/coatings as a strategy to preserve fresh or minimally processed fruit and vegetables. Available studies have shown a variety of materials, including hydrocolloids (polysaccharides and proteins) and lipids, used alone or in combination to formulate edible films/coatings loaded with probiotics. Plasticizers and surfactants are usually re
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Medina-Jaramillo, Carolina, Carmen Quintero-Pimiento, Catalina Gómez-Hoyos, Robin Zuluaga-Gallego, and Alex López-Córdoba. "Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products." Polymers 12, no. 4 (2020): 824. http://dx.doi.org/10.3390/polym12040824.

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Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their ligh
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CAGRI, ARZU, ZEYNEP USTUNOL, and ELLIOT T. RYSER. "Antimicrobial Edible Films and Coatings." Journal of Food Protection 67, no. 4 (2004): 833–48. http://dx.doi.org/10.4315/0362-028x-67.4.833.

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Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials
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Gogulapati, Supraja. "Edible Packaging: Composition, Shelf Life and Safety." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (2022): 1268–70. http://dx.doi.org/10.22214/ijraset.2022.40036.

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Abstract: Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has
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Pedreiro, Sónia, Artur Figueirinha, Ana Sanches Silva, and Fernando Ramos. "Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application." Coatings 11, no. 11 (2021): 1393. http://dx.doi.org/10.3390/coatings11111393.

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Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenol
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Galus, Sabina, Emine Aytunga Arik Kibar, Małgorzata Gniewosz, and Karolina Kraśniewska. "Novel Materials in the Preparation of Edible Films and Coatings—A Review." Coatings 10, no. 7 (2020): 674. http://dx.doi.org/10.3390/coatings10070674.

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The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible fi
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Kocira, Anna, Katarzyna Kozłowicz, Katarzyna Panasiewicz, Mariola Staniak, Ewa Szpunar-Krok, and Paulina Hortyńska. "Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review." Agronomy 11, no. 5 (2021): 813. http://dx.doi.org/10.3390/agronomy11050813.

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coatin
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Dissertations / Theses on the topic "Edible films and coatings"

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Orosa, Maria Inês Franco. "Edible films and coatings for cheese." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>Over the last years there has been an increasing interest to replace synthetic materials by biodegradable ones, due to the ecological problems. Edible and biodegradable films can be produced using polysaccharides, lipids, proteins and composites, and act as a package without damaging the environment. By choosing a suitable coating composition it is possible to preserve several desired properties of a certain food product. Important properties should be considered, such as mechanical, functional and barrier properties. The main goal of this
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Marques, Sónia Cristina Pereira. "Edible coatings based on chitosan-beeswax emulsions." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8184.

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Dissertação para obtenção do Grau de Mestre em Engenharia Química e Bioquímica<br>The use of edible biopolymer-based films and coatings is an environmentally friendly technology that offers substantial advantages for increase of shelf-life of many food products including fruits and vegetables. The development of this kind of films and coatings is a technological challenge for the industry and a very active research field worldwide. In this work biodegradable edible films of chitosan with different contents of beeswax were prepared and characterized. Their hygroscopic properties and water vapo
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Van, Eck Hilda-Mart. "Plasticization of kafirin films." Pretoria [s.n.], 2004. http://upetd.up.ac.za/thesis/available/etd-08132008-080007.

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COFELICE, Martina. "Alginate-based nanodispersion to assemble edible coatings and films for food applications." Doctoral thesis, Università degli studi del Molise, 2020. http://hdl.handle.net/11695/98444.

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L’impatto ambientale dei materiali da imballaggio non biodegradabili ha indirizzato l’interesse dei ricercatori verso la progettazione di imballaggi più ecologici. Questo aspetto, insieme al cambiamento dello stile di vita dei consumatori, rende promettente e accattivante l’applicazione di imballaggi innovativi per la conservazione di prodotti altamente deperibili, come la frutta fresca in pezzi. Sistemi che soddisfino queste esigenze possono essere individuati nei packaging edibili, imballaggi alternativi aventi come requisito principale quello di essere costituiti da ingredienti commestibili
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Maftoon, Azad Neda. "Evaluation of edible films and coatings for extending the postharvest shelf life of avocado." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=102678.

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The focus of this thesis is to develop pectin-based edible films for application of fruits and vegetables to extend their post harvest shelf life. Preliminary research demonstrated that edible coatings could effectively extend the shelf life of based avocado and peach. The respiration rate, moisture loss, firmness, chemical parameters and color changed in a lower rate in coated fruits as compared with the control. Pectin-based film formulations were then evaluated to identify the proper type and concentration of pectin, lipids and plasticizers in the film. The effects of pectin, beeswax and so
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Thumula, Padmini. "Studies on storage behaviour of tomatoes coated with chitosan-lysozyme films." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=99210.

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Simple technologies are required for reducing the post harvest losses of horticultural produce. Edible films are being studied extensively for application on fresh and cut fruits and vegetables. Tomato, being a very nutritious and important food and a highly perishable climacteric fruit, this study was planned to investigate the application of chitosan films. Chitosan is a biodegradable waste product from sea food and is safe for consumption. With a view to broaden its antimicrobial activity it was combined with lysozyme, a lytic enzyme. Since the edible films are sensitive to changes in tempe
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Yener, Fatih Yalçın Güneş Korel Figen. "Development of antimicrobial protective food coating materials from edible alginate films/." [s.l.]: [s.n.], 2007. http://library.iyte.edu.tr/tezlerengelli/master/biyoteknoloji/T000658.pdf.

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Basiak, Ewelina. "Study of the chemical, physical and functional properties of edible starch-based films." Thesis, Dijon, 2016. http://www.theses.fr/2016DIJOS018/document.

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La quantité de déchets augmente depuis plusieurs décénies, issus principalement de l'industrie du plastique. La production cumulée de matières plastiques au cours des dix dernières années est supérieure que pendant le dernier millénaire. Une des solutions pour réduire les impacts écologiques et économiques est de dévelopement de films et enrobages biodégradables et/ou comestibles.L'objectif de cette thèse est d'étudier des films et enrobages comestibles à base d'amidon. Quinze types de solutions filmogènes ont été formulés: 3 types d’amidons, amidon + protéines, amidon + huile de colza, amidon
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Ramos, Óscar Leandro da Silva. "Development and Characterization of bioactive, edible whey protein films and coatings to improve quality and safety of Food products." Doctoral thesis, Universidade Nova de Lisboa. Instituto de Tecnologia Química e Biológica, 2011. http://hdl.handle.net/10362/9781.

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Pagno, Carlos Henrique. "Efeito da adição de nanoestruturas, óleos essenciais e quitosana no desenvolvimento de filmes e coberturas biodegradáveis com propriedades antioxidantes e antimicrobianas." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/139454.

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A principal função das embalagens tradicionais utilizadas pela indústria de alimentos é a proteção dos alimentos de contaminações externas sem interagir com o mesmo. No entanto, a maioria dessas embalagens é produzida a partir de fontes não biodegradáveis e não renováveis. Para atender à crescente demanda em relação à sustentabilidade ambiental, os filmes e coberturas comestíveis têm despertado o interesse e atenção por parte de indústrias e pesquisadores. Além disso, tais filmes ou coberturas podem ser acrescidos de diferentes compostos, para conferir as mesmas um caráter ativo, com interação
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Books on the topic "Edible films and coatings"

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Talens, Pau. Edible polysaccharide films and coatings. Nova Science Publishers, 2010.

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Huber, Kerry C., and Milda E. Embuscado, eds. Edible Films and Coatings for Food Applications. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92824-1.

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Baldwin, Elizabeth A. Edible coatings and films to improve food quality. 2nd ed. CRC Press, 2012.

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M, Krochta John, Baldwin Elizabeth A, and Nisperos-Carriedo Myrna O, eds. Edible coatings and films to improve food quality. Technomic Publ. Co., 1994.

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Aristippos, Gennadios, ed. Protein-based films and coatings. CRC Press, 2002.

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European Symposium on Savoury Coatings (1st 1986 Manchester Polytechnic). Savoury coatings. Elsevier Applied Science, 1988.

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Chow, Gan-Moog, Ilya A. Ovid’ko, and Thomas Tsakalakos, eds. Nanostructured Films and Coatings. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4052-2.

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Chow, Gan-Moog. Nanostructured Films and Coatings. Springer Netherlands, 2000.

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1928-, Wachtman J. B., and Haber Richard A. 1960-, eds. Ceramic films and coatings. Noyes Publications, 1993.

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E, Lee W., ed. Ceramic films and coatings. Institute of Materials, 1995.

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Book chapters on the topic "Edible films and coatings"

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Stuchell, Yvonne M., and John M. Krochta. "Edible Coatings and Films." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_13.

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Rojas-Graü, María Alejandra, Laura Salvia-Trujillo, Robert Soliva-Fortuny, and Olga Martín-Belloso. "Edible Films and Coatings." In Decontamination of Fresh and Minimally Processed Produce. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch14.

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Rossman, James M. "Commercial Manufacture of Edible Films." In Edible Films and Coatings for Food Applications. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92824-1_14.

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Debeaufort, Frédéric, and Andrée Voilley. "Lipid-Based Edible Films and Coatings." In Edible Films and Coatings for Food Applications. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92824-1_5.

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Lazaridou, Athina, and Costas G. Biliaderis. "Edible Films and Coatings with Pectin." In Pectin: Technological and Physiological Properties. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53421-9_6.

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Loganathan, Veerapandi, Nivetha Thangaraj, and J. Suresh Kumar. "Fruit Peel–Based Edible Coatings/Films." In Value Added Products From Food Waste. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-48143-7_4.

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Bhagabati, Verbi P., Kinshuk Malik, and Advaita. "Edible Films and Coatings with Incorporaion of Lipids." In Biopolymer-Based Films and Coatings. CRC Press, 2023. http://dx.doi.org/10.1201/9781003303671-9.

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Reineccius, Gary A. "Edible Films and Coatings for Flavor Encapsulation." In Edible Films and Coatings for Food Applications. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92824-1_9.

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Cuq, B., N. Gontard, and S. Guilbert. "Edible films and coatings as active layers." In Active Food Packaging. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2175-4_5.

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Flores, Silvia, María Alejandra García, Lía Gerschenson, et al. "Gluten Free Edible Films, Coatings and Toppings." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_7.

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Conference papers on the topic "Edible films and coatings"

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Zabeida, O., P. Avila, J. Klemberg-Sapieha, and L. Martinu. "Functionalized hybrid POSS-based films for optical applications." In Optical Interference Coatings. Optica Publishing Group, 2025. https://doi.org/10.1364/oic.2025.fb.7.

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Ion-assisted thermal evaporation was used to deposit polyhedral oligomeric silsesquioxane (POSS) films using different precursors containing specific functional groups. Their optical, mechanical, and functional properties have been fine-tuned by adjusting the ion assistance.
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Erceg, Tamara, Olja Šovljanski, Ana Tomić, et al. "The influence of different plasticizers on the mechanical properties of active edible bilayer films." In 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.217e.

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In addition to potentially resolving environmental issues that come from plastic and food waste, active biodegradable packaging is being developed to increase the shelf life, quality, and safety of packaged food. In order to overcome the drawbacks of monolayer hydrocolloid-based coating, such as poor mechanical and barrier properties, the design of bilayer hydrocolloid-based coating has been structured using pullulan and gelatin. Sugar alcohols are widely used for the plasticizing of biopolymer-based films. The aim of this work is to investigate the influence of different sugar alcohols – xyli
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Silva, Viviane De Souza, Farayde Matta Fakhouri, Luna Valentina Angulo Arias, Rosa Helena Aguiar, and Rafael Augustus Oliveira. "Bread preservation with use of edible packaging." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7799.

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We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keyword
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Birtane, Hatice, and Aslı Beyler Çiğil. "Edible film production with aloe vera extract and its printability." In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p47.

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The main concern with protecting fruits and vegetables from bacterial infection and growth is ensuring product quality and safety. Hydroxyethyl cellulose, with –OH in the natural cellulose molecule substituted by a hydroxyethyl group, has been widely used in oil exploitation, coating, medicine, food and polymerization process. It is nontoxic and low-cost. Aloe vera is a well-known herbal plant that is used for its therapeutic properties. The gel extracted from Aloe vera plants contains a variety of biologically active compounds, phenolic contents, and minerals. In this study, the edible films
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Tameshia Ballard, Mindy Huguet, Jennifer Seitz, et al. "Accelerated Storage Study on the Effects of Edible Film Coatings on Peanut Rancidity." In 2001 Sacramento, CA July 29-August 1,2001. American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.7486.

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Abdulhafez, Moataz, Se Youn Cho, Golnaz Tomaraei, and Mostafa Bedewy. "Microwave-Assisted Processing of Regenerated Silk Fibroin Films." In ASME 2019 14th International Manufacturing Science and Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/msec2019-2932.

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Abstract Regenerated silk fibroin (RSF) is an emerging material derived from natural silk. Thin RSF films are transparent, biocompatible and biodegradable, which makes them suitable for many applications, such as flexible/conformal and transient electronics, bioresorbable devices, bioresists for lithography, and edible food protective coatings. To realize these applications, controlling and tuning the properties of RSF films is required to fully exploit their unique mechanical, optical, and degradation properties. Here, a new approach for tuning these properties is presented based on inducing
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"Use of an Innovative Material for Biotech Applications in Agriculture." In Biotech France 2024 International Conference. SETCOR Conferences and Events, 2024. https://doi.org/10.26799/cp-biotech-france-2024/1.

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Pesticide treatments are largely used in agriculture in the control of a wide range of biotic stresses. Huge quantity of chemicals is employed in agriculture. Number and interval of treatments depend on plant growth, washout, risk of infection, disease pressure, quality of distribution on leaves, and scheduled application. This cause concern about environment and human health, and an economic impact on farmers activity. Sustainable methods to reduce impact of chemicals pollution and residues on soil and plant should be explored not only with a complete elimination of chemicals but also reducin
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Suwarda, Rosniyati, Dewi Sondari, Nurhafsah, and Husen Smith. "Potency of sago starch for edible film and coating." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184448.

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Razak, Aqeela Salfarina, and Azwan Mat Lazim. "Starch-based edible film with gum arabic for fruits coating." In THE 2015 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4931299.

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Panchev, I., K. Nikolova, and Simeon C. Sainov. "Laser refractometry of edible films." In Temp Symposium Entry, edited by Vladislav Y. Panchenko and Nikola V. Sabotinov. SPIE, 2004. http://dx.doi.org/10.1117/12.563090.

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Reports on the topic "Edible films and coatings"

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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Xi, Xiaoxing. Magnesium Diboride thin Films, multilayers, and coatings for SRF cavities. Office of Scientific and Technical Information (OSTI), 2017. http://dx.doi.org/10.2172/1375332.

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Rocca, Jorge G., Oscar E. Martinez, Carmen Menoni, and Esteban Domene. Ultra-sensitive Absorption Diagnostics of Thin Films for High-power Laser Interference Coatings. Defense Technical Information Center, 2015. http://dx.doi.org/10.21236/ada619952.

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Burak, Leonid Ch, and Nataliya L. Ovsyannikova. Modern methods of strawberry fruit (Fragaria × ananassa Duch.) post-harvest treatment (review). Contemporary horticulture, 2024. https://doi.org/10.12731/2312-6701-265352.

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Abstract:
The shelf life of garden strawberry fruits when stored under recommended conditions is about a week. Due to microbiological spoilage and seasonal availability of fruits, the issues of their long-term storage are relevant. Various methods of post-harvest treatment have been used to prevent microbial contamination and extend the shelf life of garden strawberries. The purpose of this study is to review modern post-harvest methods of garden strawberry fruits treatment to reduce microbiological spoilage and extend the shelf life of berries. A review of scientific publications and electronic resourc
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Pound, B. G. GRI-99-0000 Gap Analysis of the GRI Research Program on Internal Corrosion. Pipeline Research Council International, Inc. (PRCI), 1999. http://dx.doi.org/10.55274/r0010720.

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Extensive information on the corrosion of steel in aqueous CO2 systems is now available from this program and numerous other sources. This information was reviewed to identify what research has been performed and what research remains to be undertaken to develop a expert system/risk management program. Four areas were examined: corrosion mechanisms, mitigation strategies, monitoring techniques, and models/risk assessment. There were five gaps in mechanisms (two for bacteria and one each for flow rate/chloride concentration, hydrocarbons, and organic acids) and four gaps in mitigation (antibiof
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