Anti-browning and barrier properties of edible coatings prepared with electrospraying

Innovative Food Science and Emerging Technologies

Volumn 25, Issue C, 2014, Pages 9-13

  Khan, Muhammad Kashif Iqbal ^a,c   Cakmak, Hulya ^b   Tavman, Şebnem ^b   Schutyser, Maarten ^a   Schroën, Karin ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b EGE UNIVERSITY   (Turkey)

^c UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Browning; Edible coating; Electrospraying; Lipid; Water in oil emulsion

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD ADDITIVES; FOOD PRESERVATION; FOOD PRODUCTS; FRUITS; LIPIDS; OIL SHALE; OILS AND FATS; WATER VAPOR;

BARRIER PROPERTIES; BROWNING; COATING PENETRATION; EDIBLE COATING; ELECTROSPRAYING; INDUSTRIAL PROCESSS; MINIMALLY PROCESSED FOODS; WATER IN OIL EMULSIONS;

COATINGS;

MALUS X DOMESTICA;

EID: 84927784464     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.10.006     Document Type: Article

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