Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products

Journal of Food Engineering

Volumn 76, Issue 3, 2006, Pages 280-290

  Bravin, Barbara ^a   Peressini, Donatella ^a   Sensidoni, Alessandro ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Bakery products; Edible film; Mechanical properties; Shelf life; Water vapor permeability

Indexed keywords

ATOMIZATION; BAKERIES; FOOD PRODUCTS; LIPIDS; MOISTURE CONTROL; POLYSACCHARIDES; VAPORS;

BAKERY PRODUCTS; EDIBLE FILM; SHELF-LIFE; WATER VAPOR PERMEABILITY;

COATINGS;

GLYCINE MAX; ZEA MAYS;

EID: 33646056110     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.021     Document Type: Article

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