메뉴 건너뛰기




Volumn , Issue , 2012, Pages 345-362

Edible coatings

Author keywords

[No Author keywords available]

Indexed keywords

ENVIRONMENTAL IMPACT; FOOD ADDITIVES;

EID: 85044728972     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b12088     Document Type: Chapter
Times cited : (45)

References (91)
  • 1
    • 77954760138 scopus 로고    scopus 로고
    • Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit
    • Ali, A., Maqbool, M., Ramachandran, S., and Alderson, P.G. 2010. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology 58: 42-47.
    • (2010) Postharvest Biology and Technology , vol.58 , pp. 42-47
    • Ali, A.1    Maqbool, M.2    Ramachandran, S.3    Alderson, P.G.4
  • 2
    • 77955773358 scopus 로고    scopus 로고
    • Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage
    • Ali, A., Muhammad, M.T., Sijam, K., and Siddiqui, Y. 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chemistry 124: 620-626.
    • (2011) Food Chemistry , vol.124 , pp. 620-626
    • Ali, A.1    Muhammad, M.T.2    Sijam, K.3    Siddiqui, Y.4
  • 3
    • 0000340247 scopus 로고
    • Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content
    • Avena-Bustillos, R.J. and Krochta, J.M. 1993. Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content. Journal of Food Science 58(4): 904-917.
    • (1993) Journal of Food Science , vol.58 , Issue.4 , pp. 904-917
    • Avena-Bustillos, R.J.1    Krochta, J.M.2
  • 6
    • 32944474540 scopus 로고    scopus 로고
    • Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
    • Badii, F. and Howell, N.K. 2006. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 20: 630-640.
    • (2006) Food Hydrocolloids , vol.20 , pp. 630-640
    • Badii, F.1    Howell, N.K.2
  • 7
    • 0002221122 scopus 로고
    • Edible coatings for lightly processed fruits and vegetables
    • Baldwin, E.A., Nisperos-Carriedo, M.O., and Baker, R.A. 1995. Edible coatings for lightly processed fruits and vegetables. HortScience 30(1): 35-38.
    • (1995) HortScience , vol.30 , Issue.1 , pp. 35-38
    • Baldwin, E.A.1    Nisperos-Carriedo, M.O.2    Baker, R.A.3
  • 8
    • 77957129588 scopus 로고    scopus 로고
    • Edible moisture barriers for food product stabilization
    • J.M. Aguilera and P.J. Lillford, New York: Springer
    • Bourlieu, C., Guillard, V., Vallès-Pamiès, B., and Gontard, N. 2008. Edible moisture barriers for food product stabilization. In Food Materials Science, eds. J.M. Aguilera and P.J. Lillford, pp. 547-575. New York: Springer.
    • (2008) Food Materials Science , pp. 547-575
    • Bourlieu, C.1    Guillard, V.2    Vallès-Pamiès, B.3    Gontard, N.4
  • 9
    • 29344437444 scopus 로고    scopus 로고
    • Quality changes during refrigerated storage of packaged apple slices treated with polysaccharide films
    • G.V. Barbosa-Cánovas and G.W. Gould, Lancaster, PA: Technomic
    • Brancoli, N. and Barbosa-Cánovas, G.V. 2000. Quality changes during refrigerated storage of packaged apple slices treated with polysaccharide films. In Innovations in Food Processing, eds. G.V. Barbosa-Cánovas and G.W. Gould, pp. 243-254. Lancaster, PA: Technomic.
    • (2000) Innovations in Food Processing , pp. 243-254
    • Brancoli, N.1    Barbosa-Cánovas, G.V.2
  • 10
    • 54049137935 scopus 로고    scopus 로고
    • Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries
    • Campaniello, D., Bevilacqua, A., Sinigaglia, M., and Corbo, M.R. 2008. Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries. Food Microbiology 25: 992-1000.
    • (2008) Food Microbiology , vol.25 , pp. 992-1000
    • Campaniello, D.1    Bevilacqua, A.2    Sinigaglia, M.3    Corbo, M.R.4
  • 12
    • 0029399369 scopus 로고
    • Functional properties and applications of edible films made of milk proteins
    • Chen, H. 1995. Functional properties and applications of edible films made of milk proteins. Journal of Dairy Science 78: 2563-2583.
    • (1995) Journal of Dairy Science , vol.78 , pp. 2563-2583
    • Chen, H.1
  • 13
    • 33745955116 scopus 로고    scopus 로고
    • Effects of edible chitosan coating on quality and shelf life of sliced mango fruit
    • Chien, P.J., Sheu, F., and Yang, F.H. 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering 78: 225-229.
    • (2007) Journal of Food Engineering , vol.78 , pp. 225-229
    • Chien, P.J.1    Sheu, F.2    Yang, F.H.3
  • 14
    • 0036751990 scopus 로고    scopus 로고
    • Wettability of chitosan coating solution on ‘Fuji’ apple skin
    • Choi, W.Y., Park, H.J., Ahn, D.J., Lee, J., and Lee, C.Y. 2002. Wettability of chitosan coating solution on ‘Fuji’ apple skin. Journal of Food Science 67: 2668-2672.
    • (2002) Journal of Food Science , vol.67 , pp. 2668-2672
    • Choi, W.Y.1    Park, H.J.2    Ahn, D.J.3    Lee, J.4    Lee, C.Y.5
  • 16
    • 0036294970 scopus 로고    scopus 로고
    • Hydrocolloid-lipid coating affect on weight loss, pectin content, and textural quality of green bell peppers
    • Conforti, F.D. and Zinck, J.B. 2002. Hydrocolloid-lipid coating affect on weight loss, pectin content, and textural quality of green bell peppers. Journal of Food Science 67(4): 1360-1363.
    • (2002) Journal of Food Science , vol.67 , Issue.4 , pp. 1360-1363
    • Conforti, F.D.1    Zinck, J.B.2
  • 17
    • 0000309187 scopus 로고
    • Prediction of moisture protection requirements for foods
    • Contreras-Medellin, R. and Labuza, T.P. 1981. Prediction of moisture protection requirements for foods. Cereal Food World 26(7): 335-343.
    • (1981) Cereal Food World , vol.26 , Issue.7 , pp. 335-343
    • Contreras-Medellin, R.1    Labuza, T.P.2
  • 18
    • 0031937086 scopus 로고    scopus 로고
    • Proteins as agricultural polymers for packaging production
    • Cuq, B., Gontard, N., and Guilbert, S. 1998. Proteins as agricultural polymers for packaging production. Cereal Chemistry 75(1): 1-9.
    • (1998) Cereal Chemistry , vol.75 , Issue.1 , pp. 1-9
    • Cuq, B.1    Gontard, N.2    Guilbert, S.3
  • 19
    • 78349306222 scopus 로고    scopus 로고
    • Structure and formation of protein-based edible films and coatings
    • M.E. Embuscado and K.C. Huber, New York: Springer
    • Dangaran, K., Tomasula, P.M., and Qi, P. 2009. Structure and formation of protein-based edible films and coatings. In Edible Films and Coatings for Food Applications, eds. M.E. Embuscado and K.C. Huber, pp. 25-56. New York: Springer.
    • (2009) Edible Films and Coatings for Food Applications , pp. 25-56
    • Dangaran, K.1    Tomasula, P.M.2    Qi, P.3
  • 21
    • 78649709227 scopus 로고    scopus 로고
    • Lipid-based edible films and coatings
    • M.E. Embuscado and K.C. Huber, New York: Springer
    • Debeaufort, F. and Voilley, A. 2009. Lipid-based edible films and coatings. In Edible Films and Coatings for Food Applications, eds. M.E. Embuscado and K.C. Huber, pp. 135-168. New York: Springer.
    • (2009) Edible Films and Coatings for Food Applications , pp. 135-168
    • Debeaufort, F.1    Voilley, A.2
  • 22
    • 13244268323 scopus 로고    scopus 로고
    • Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life
    • Del-Valle, V., Hernández-Muñoz, P., Guarda, A., and Galotto, M.J. 2005. Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. Food Chemistry 91: 751-756.
    • (2005) Food Chemistry , vol.91 , pp. 751-756
    • Del-Valle, V.1    Hernández-Muñoz, P.2    Guarda, A.3    Galotto, M.J.4
  • 23
    • 1842424199 scopus 로고    scopus 로고
    • Effects of chitosan coating on quality and shelf life of peeled litchi fruit
    • Dong, H., Cheng, L., Tan, J., Zheng, K., and Jiang, Y. 2004. Effects of chitosan coating on quality and shelf life of peeled litchi fruit. Journal of Food Engineering 64: 355-358.
    • (2004) Journal of Food Engineering , vol.64 , pp. 355-358
    • Dong, H.1    Cheng, L.2    Tan, J.3    Zheng, K.4    Jiang, Y.5
  • 24
    • 33646350311 scopus 로고    scopus 로고
    • Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe
    • Eswaranandam, S., Hettiarachchy, N.S., and Meullenet, J.F. 2006. Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. Journal of Food Science 71: S307-S313.
    • (2006) Journal of Food Science , vol.71 , pp. S307-S313
    • Eswaranandam, S.1    Hettiarachchy, N.S.2    Meullenet, J.F.3
  • 25
    • 85025559631 scopus 로고
    • Surface and interfacial activities and emulsion of some food hydrocolloids
    • Gaonkar, A.G. 1991. Surface and interfacial activities and emulsion of some food hydrocolloids. Food Hydrocolloids 5: 329-337.
    • (1991) Food Hydrocolloids , vol.5 , pp. 329-337
    • Gaonkar, A.G.1
  • 26
    • 85056729442 scopus 로고    scopus 로고
    • Preservative treatments for fresh cut fruits and vegetables
    • O. Lamikanra, Boca Raton, FL: CRC Press
    • Garcia, E. and Barret, D.M. 2002. Preservative treatments for fresh cut fruits and vegetables. In Fresh-Cut Fruits and Vegetables, ed. O. Lamikanra, pp. 267-304. Boca Raton, FL: CRC Press.
    • (2002) Fresh-Cut Fruits and Vegetables , pp. 267-304
    • Garcia, E.1    Barret, D.M.2
  • 27
  • 28
    • 0033764187 scopus 로고    scopus 로고
    • Lipid addition to improve barrier properties of edible starch-based films and coatings
    • García, M.A., Martino, M.N., and Zaritky, N.E. 2000. Lipid addition to improve barrier properties of edible starch-based films and coatings. Journal of Food Science 65(6): 941-947.
    • (2000) Journal of Food Science , vol.65 , Issue.6 , pp. 941-947
    • García, M.A.1    Martino, M.N.2    Zaritky, N.E.3
  • 29
    • 34247496756 scopus 로고    scopus 로고
    • Effect of plasticizing sugars on water vapour permeability, surface energy and microstructure properties of zein films
    • Ghanbarzadeh, B., Musavi, M., Oromiehie, A.R., Rezayi, K., Razmi, E., and Milani, J. 2007. Effect of plasticizing sugars on water vapour permeability, surface energy and microstructure properties of zein films. LWT-Food Science and Technology 40: 1191-1197.
    • (2007) LWT-Food Science and Technology , vol.40 , pp. 1191-1197
    • Ghanbarzadeh, B.1    Musavi, M.2    Oromiehie, A.R.3    Rezayi, K.4    Razmi, E.5    Milani, J.6
  • 30
    • 36348942408 scopus 로고    scopus 로고
    • Cell wall modifications during fruit ripening: When a fruit is not the fruit
    • Goulao, L.F. and Oliveira, C.M. 2008. Cell wall modifications during fruit ripening: When a fruit is not the fruit. Trends in Food Science and Technology 19(1): 4-25.
    • (2008) Trends in Food Science and Technology , vol.19 , Issue.1 , pp. 4-25
    • Goulao, L.F.1    Oliveira, C.M.2
  • 31
    • 0000731802 scopus 로고
    • Barrier properties and surface characteristics of edible, bilayer films
    • Greener, I.K. and Fennema, O. 1989. Barrier properties and surface characteristics of edible, bilayer films. Journal of Food Science 54(6): 1393-1399.
    • (1989) Journal of Food Science , vol.54 , Issue.6 , pp. 1393-1399
    • Greener, I.K.1    Fennema, O.2
  • 32
    • 0000827783 scopus 로고
    • Technology and application of edible protective films
    • M. Mathlouthi, London, U.K.: Elsevier
    • Guilbert, S. and Biquet, B. 1986. Technology and application of edible protective films. In Food Packaging and Preservation, ed. M. Mathlouthi, pp. 371-394. London, U.K.: Elsevier.
    • (1986) Food Packaging and Preservation , pp. 371-394
    • Guilbert, S.1    Biquet, B.2
  • 33
    • 0030497174 scopus 로고    scopus 로고
    • Prolongation of the shelf life of perishable food products using biodegradable films and coatings
    • Guilbert, S., Gontard, N., and Gorris, L.G.M. 1996. Prolongation of the shelf life of perishable food products using biodegradable films and coatings. LWT-Food Science and Technology 29: 10-17.
    • (1996) LWT-Food Science and Technology , vol.29 , pp. 10-17
    • Guilbert, S.1    Gontard, N.2    Gorris, L.G.M.3
  • 36
    • 84882488576 scopus 로고    scopus 로고
    • Edible films and coatings: A review
    • J.H. Han, London, U.K.: Elsevier
    • Han, J.H. and Gennadios, A. 2005. Edible films and coatings: A review. In Innovations in Food Packaging, ed. J.H. Han, pp. 239-262. London, U.K.: Elsevier.
    • (2005) Innovations in Food Packaging , pp. 239-262
    • Han, J.H.1    Gennadios, A.2
  • 37
    • 33748371433 scopus 로고    scopus 로고
    • Physical and mechanical properties of pea starch edible films containing beeswax emulsions
    • Han, J.H., Seo, G.H., Park, I.M., Kim, G.N., and Lee, D.S. 2006. Physical and mechanical properties of pea starch edible films containing beeswax emulsions. Journal of Food Science 71(6): E290-E296.
    • (2006) Journal of Food Science , vol.71 , Issue.6 , pp. E290-E296
    • Han, J.H.1    Seo, G.H.2    Park, I.M.3    Kim, G.N.4    Lee, D.S.5
  • 39
    • 39749174932 scopus 로고    scopus 로고
    • Thermoplastic processing of proteins for film formation-A review
    • Hernandez-Izquierdo, V.M. and Krochta, J.M. 2008. Thermoplastic processing of proteins for film formation-A review. Journal of Food Science 73: 30-39.
    • (2008) Journal of Food Science , vol.73 , pp. 30-39
    • Hernandez-Izquierdo, V.M.1    Krochta, J.M.2
  • 40
    • 33244481255 scopus 로고    scopus 로고
    • Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria ananassa)
    • Hernández-Muñoz, P., Almenar, E., Ocio, M.J., and Gavara, R. 2006. Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria ananassa). Postharvest Biology and Technology 39: 247-253.
    • (2006) Postharvest Biology and Technology , vol.39 , pp. 247-253
    • Hernández-Muñoz, P.1    Almenar, E.2    Ocio, M.J.3    Gavara, R.4
  • 43
    • 20444395121 scopus 로고    scopus 로고
    • Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature
    • Jiang, Y., Li, J., and Jiang, W. 2005. Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. LWT-Food Science and Technology 38: 757-761.
    • (2005) LWT-Food Science and Technology , vol.38 , pp. 757-761
    • Jiang, Y.1    Li, J.2    Jiang, W.3
  • 44
    • 0002314075 scopus 로고
    • Edible films and coatings: A review
    • Kester, J.J. and Fennema, O.R. 1986. Edible films and coatings: A review. Food Technology 40: 47-59.
    • (1986) Food Technology , vol.40 , pp. 47-59
    • Kester, J.J.1    Fennema, O.R.2
  • 46
    • 84856214840 scopus 로고    scopus 로고
    • Structure and function of starch-based edible films and coatings
    • M.E. Embuscado and K.C. Huber, New York: Springer
    • Kramer, M.E. 2009. Structure and function of starch-based edible films and coatings. In Edible Films and Coatings for Food Applications, eds. M.E. Embuscado and K.C. Huber, pp. 113-134. New York: Springer.
    • (2009) Edible Films and Coatings for Food Applications , pp. 113-134
    • Kramer, M.E.1
  • 47
    • 84955671054 scopus 로고    scopus 로고
    • Protein as raw materials for films and coatings: Definitions, current status, and opportunities
    • A. Gennadios, Boca Raton, FL: CRC Press
    • Krochta, J.M. 2002. Protein as raw materials for films and coatings: Definitions, current status, and opportunities. In Protein-Based Films and Coatings, ed. A. Gennadios, pp. 1-41. Boca Raton, FL: CRC Press.
    • (2002) Protein-Based Films and Coatings , pp. 1-41
    • Krochta, J.M.1
  • 48
    • 0000692627 scopus 로고
    • Edible films from casein-lipid emulsions for lightly-processed fruits and vegetables
    • W.E.L. Spiess, and H. Schubert, New York: Elsevier
    • Krochta, J.M., Pavlath, A.E., and Goodman, N. 1990. Edible films from casein-lipid emulsions for lightly-processed fruits and vegetables. In Engineering and Food, Vol. 2, eds. W.E.L. Spiess, and H. Schubert, pp. 329-340. New York: Elsevier.
    • (1990) Engineering and Food , vol.2 , pp. 329-340
    • Krochta, J.M.1    Pavlath, A.E.2    Goodman, N.3
  • 49
    • 0034940208 scopus 로고    scopus 로고
    • Milk protein coatings prevent oxidative browning of apples and potatoes
    • Le Tien, C., Vachon, C., Mateescu, M.A., and Lacroix, M. 2001. Milk protein coatings prevent oxidative browning of apples and potatoes. Journal of Food Science 66(4): 512-516.
    • (2001) Journal of Food Science , vol.66 , Issue.4 , pp. 512-516
    • Le Tien, C.1    Vachon, C.2    Mateescu, M.A.3    Lacroix, M.4
  • 50
    • 77956613116 scopus 로고    scopus 로고
    • Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature
    • Lin, B., Du, Y., Liang, X., Wang, X., Wang, X., and Yang, J. 2011. Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature. Journal of Food Engineering 102: 94-99.
    • (2011) Journal of Food Engineering , vol.102 , pp. 94-99
    • Lin, B.1    Du, Y.2    Liang, X.3    Wang, X.4    Wang, X.5    Yang, J.6
  • 51
    • 16844385688 scopus 로고    scopus 로고
    • Postharvest shelf-life extension of avocados using methyl cellulose-based coating
    • Maftoonazad, N. and Ramaswamy, H.S. 2005. Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT-Food Science and Technology 38: 617-624.
    • (2005) LWT-Food Science and Technology , vol.38 , pp. 617-624
    • Maftoonazad, N.1    Ramaswamy, H.S.2
  • 53
    • 33646874556 scopus 로고    scopus 로고
    • Biodegradable nanocomposites obtained by ball milling of pectin and montmorillonites
    • Mangiacapra, P., Gorrasi, G., Sorrentino, A., and Vittoria, V. 2006. Biodegradable nanocomposites obtained by ball milling of pectin and montmorillonites. Carbohydrate Polymers 64: 516-523.
    • (2006) Carbohydrate Polymers , vol.64 , pp. 516-523
    • Mangiacapra, P.1    Gorrasi, G.2    Sorrentino, A.3    Vittoria, V.4
  • 54
    • 77955776114 scopus 로고    scopus 로고
    • Control of postharvest anthracnose of banana using a new edible composite coating
    • Maqbool, M., Ali, A., Ramachandran, S., Smith, D.R., and Alderson, P.G. 2010. Control of postharvest anthracnose of banana using a new edible composite coating. Crop Protection 29: 1136-1141.
    • (2010) Crop Protection , vol.29 , pp. 1136-1141
    • Maqbool, M.1    Ali, A.2    Ramachandran, S.3    Smith, D.R.4    Alderson, P.G.5
  • 56
    • 0001966718 scopus 로고    scopus 로고
    • Permeability properties of fruit puree edible films
    • McHugh, T.H., Huxsoll, C.C., and Krochta, J.M. 1996. Permeability properties of fruit puree edible films. Journal of Food Science 61(1): 88-91.
    • (1996) Journal of Food Science , vol.61 , Issue.1 , pp. 88-91
    • McHugh, T.H.1    Huxsoll, C.C.2    Krochta, J.M.3
  • 57
    • 0034047671 scopus 로고    scopus 로고
    • Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples
    • McHugh, T.H. and Senesi, E. 2000. Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science 65: 480-485.
    • (2000) Journal of Food Science , vol.65 , pp. 480-485
    • McHugh, T.H.1    Senesi, E.2
  • 58
    • 0017518588 scopus 로고    scopus 로고
    • The role of the interface in adhesion phenomena
    • Mittal, K.L. 1997. The role of the interface in adhesion phenomena. Polymer Engineering and Science 17: 467-473.
    • (1997) Polymer Engineering and Science , vol.17 , pp. 467-473
    • Mittal, K.L.1
  • 60
    • 77954386229 scopus 로고    scopus 로고
    • Biopolymer films and composite coatings
    • S. Kasapis, I.T. Norton, and J.B. Ubbink, London, U.K.: Academic Press
    • Nussinovitch, A. 2009. Biopolymer films and composite coatings. In Modern Biopolymer Science, eds. S. Kasapis, I.T. Norton, and J.B. Ubbink, pp. 295-326. London, U.K.: Academic Press.
    • (2009) Modern Biopolymer Science , pp. 295-326
    • Nussinovitch, A.1
  • 62
    • 77954819149 scopus 로고    scopus 로고
    • Edible films and coatings for fruits and vegetables
    • M.E. Embuscado and K.C. Huber, New York: Springer
    • Olivas, G.I. and Barbosa-Cánovas, G. 2009. Edible films and coatings for fruits and vegetables. In Edible Films and Coatings for Food Applications, eds. M.E. Embuscado and K.C. Huber, pp. 211-244. New York: Springer.
    • (2009) Edible Films and Coatings for Food Applications , pp. 211-244
    • Olivas, G.I.1    Barbosa-Cánovas, G.2
  • 65
    • 48449094889 scopus 로고    scopus 로고
    • Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears
    • Oms-Oliu, G., Soliva-Fortuny, R., and Martín-Belloso, O. 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology 50: 87-94.
    • (2008) Postharvest Biology and Technology , vol.50 , pp. 87-94
    • Oms-Oliu, G.1    Soliva-Fortuny, R.2    Martín-Belloso, O.3
  • 66
    • 0001392139 scopus 로고
    • Gas and water vapor barrier properties of edible films from protein and cellulosic materials
    • Park, H.J. and Chinnan, M.S. 1995. Gas and water vapor barrier properties of edible films from protein and cellulosic materials. Journal of Food Engineering 25: 497-507.
    • (1995) Journal of Food Engineering , vol.25 , pp. 497-507
    • Park, H.J.1    Chinnan, M.S.2
  • 67
    • 0037545953 scopus 로고    scopus 로고
    • Starch-methylcellulose based edible films: Rheological properties of film-forming dispersions
    • Peressini, D., Bravin, B., Lapasin, R., Rizzotti, C., and Sensidoni, A. 2003. Starch-methylcellulose based edible films: Rheological properties of film-forming dispersions. Journal of Food Engineering 59(1): 25-32.
    • (2003) Journal of Food Engineering , vol.59 , Issue.1 , pp. 25-32
    • Peressini, D.1    Bravin, B.2    Lapasin, R.3    Rizzotti, C.4    Sensidoni, A.5
  • 68
    • 84882467217 scopus 로고    scopus 로고
    • Emulsion and bi-layer edible films
    • J.H. Han, London, U.K.: Academic Press
    • Pérez-Gago, M.B. and Krochta, J.M. 2005. Emulsion and bi-layer edible films. In Innovations in Food Packaging, ed. J.H. Han, pp. 384-402. London, U.K.: Academic Press.
    • (2005) Innovations in Food Packaging , pp. 384-402
    • Pérez-Gago, M.B.1    Krochta, J.M.2
  • 69
    • 0141813775 scopus 로고    scopus 로고
    • Effect of solid content and lipid content of whey protein isolate-beeswax edible coatings on color change of fresh cut apples
    • Pérez-Gago, M.B., Serra, M., Alonso, M., Mateos, M., and del Rio, M.A. 2003. Effect of solid content and lipid content of whey protein isolate-beeswax edible coatings on color change of fresh cut apples. Journal of Food Science 68(7): 2186-2191.
    • (2003) Journal of Food Science , vol.68 , Issue.7 , pp. 2186-2191
    • Pérez-Gago, M.B.1    Serra, M.2    Alonso, M.3    Mateos, M.4    del Rio, M.A.5
  • 70
    • 29144473524 scopus 로고    scopus 로고
    • Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings
    • Pérez-Gago, M.B., Serra, M., and del Rio, M.A. 2006. Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology 39: 84-92.
    • (2006) Postharvest Biology and Technology , vol.39 , pp. 84-92
    • Pérez-Gago, M.B.1    Serra, M.2    del Rio, M.A.3
  • 71
    • 33746058657 scopus 로고    scopus 로고
    • Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement
    • Petersson, L. and Oksman, K. 2006. Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement. Composites Science and Technology 66: 2187-2196.
    • (2006) Composites Science and Technology , vol.66 , pp. 2187-2196
    • Petersson, L.1    Oksman, K.2
  • 73
    • 77249118908 scopus 로고    scopus 로고
    • Influence of whey protein composite coatings on plum (Prunus domestica L.) fruit quality
    • Reinoso, E., Mittal, G.S., and Lim, L.T. 2008. Influence of whey protein composite coatings on plum (Prunus domestica L.) fruit quality. Food Bioprocessing and Technology 1: 314-325.
    • (2008) Food Bioprocessing and Technology , vol.1 , pp. 314-325
    • Reinoso, E.1    Mittal, G.S.2    Lim, L.T.3
  • 74
    • 58949095295 scopus 로고    scopus 로고
    • Lipid-based edible films and coatings
    • J.H. Han, London, U.K.: Academic Press
    • Rhim, J.W. and Shellhammer, T.H. 2005. Lipid-based edible films and coatings. In Innovations in Food Packaging, ed. J.H. Han, pp. 362-383. London, U.K.: Academic Press.
    • (2005) Innovations in Food Packaging , pp. 362-383
    • Rhim, J.W.1    Shellhammer, T.H.2
  • 75
  • 79
    • 35648961933 scopus 로고    scopus 로고
    • Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples
    • Rojas-Graü, M.A., Tapia, M.S., and Martín-Belloso, O. 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Science and Technology 41: 139-147.
    • (2008) LWT-Food Science and Technology , vol.41 , pp. 139-147
    • Rojas-Graü, M.A.1    Tapia, M.S.2    Martín-Belloso, O.3
  • 80
    • 33748933346 scopus 로고    scopus 로고
    • Alginate and gellan based edible coatings as support of antibrowning agents applied on fresh-cut Fuji apple
    • Rojas-Graü, M.A., Tapia, M.S., Rodríguez, F.J., Carmona, A.J., and Martín-Belloso, O. 2007b. Alginate and gellan based edible coatings as support of antibrowning agents applied on fresh-cut Fuji apple. Food Hydrocolloids 21: 118-127.
    • (2007) Food Hydrocolloids , vol.21 , pp. 118-127
    • Rojas-Graü, M.A.1    Tapia, M.S.2    Rodríguez, F.J.3    Carmona, A.J.4    Martín-Belloso, O.5
  • 81
    • 0036959291 scopus 로고    scopus 로고
    • Film e coperture eduli com matrici a base di fruta
    • Senesi, E. and McHugh, T.H. 2002. Film e coperture eduli com matrici a base di fruta. Industrie Alimentari 41(420): 1289-1294.
    • (2002) Industrie Alimentari , vol.41 , Issue.420 , pp. 1289-1294
    • Senesi, E.1    McHugh, T.H.2
  • 82
    • 0030956833 scopus 로고    scopus 로고
    • Whey protein emulsion film performance as affected by lipid type and amount
    • Shellhammer, T.H. and Krochta, J.M. 1997. Whey protein emulsion film performance as affected by lipid type and amount. Journal of Food Science 62: 390-394.
    • (1997) Journal of Food Science , vol.62 , pp. 390-394
    • Shellhammer, T.H.1    Krochta, J.M.2
  • 83
    • 36448932759 scopus 로고    scopus 로고
    • Efficacy of sour whey as a shelf-life enhancer: Use in antioxidative edible coatings of cut vegetables and fruit
    • Shon, J. and Haque, Z.U. 2007. Efficacy of sour whey as a shelf-life enhancer: Use in antioxidative edible coatings of cut vegetables and fruit. Journal of Food Quality 30(5): 581-593.
    • (2007) Journal of Food Quality , vol.30 , Issue.5 , pp. 581-593
    • Shon, J.1    Haque, Z.U.2
  • 84
    • 84882557318 scopus 로고    scopus 로고
    • Plasticizers in edible films and coatings
    • J.H. Han, London, U.K.: Academic Press
    • Sothornvit, R. and Krochta, J.M. 2005. Plasticizers in edible films and coatings. In Innovations in Food Packaging, ed. J.H. Han, pp. 403-433. London, U.K.: Academic Press.
    • (2005) Innovations in Food Packaging , pp. 403-433
    • Sothornvit, R.1    Krochta, J.M.2
  • 85
    • 17644377291 scopus 로고    scopus 로고
    • Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria ananassa) quality
    • Tanada-Palmu, P.S. and Grosso, C.R.F. 2005. Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest Biology and Technology 36: 199-208.
    • (2005) Postharvest Biology and Technology , vol.36 , pp. 199-208
    • Tanada-Palmu, P.S.1    Grosso, C.R.F.2
  • 88
    • 84987350965 scopus 로고
    • Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids
    • Vodjani, F. and Torres, J.A. 1990. Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids. Journal of Food Science 55(3): 841-846.
    • (1990) Journal of Food Science , vol.55 , Issue.3 , pp. 841-846
    • Vodjani, F.1    Torres, J.A.2
  • 89
    • 78651444142 scopus 로고    scopus 로고
    • Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries
    • Vu, K.D., Hollingsworth, R.G., Leroux, E., Salmieri, S., and Lacroix, M. 2011. Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries. Food Research International, 44(1): 198-203.
    • (2011) Food Research International , vol.44 , Issue.1 , pp. 198-203
    • Vu, K.D.1    Hollingsworth, R.G.2    Leroux, E.3    Salmieri, S.4    Lacroix, M.5
  • 90
    • 77955775787 scopus 로고    scopus 로고
    • Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage
    • Zhou, R., Li, Y., Yan, L., and Xie, J. 2011. Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage. Food Chemistry 124: 569-575.
    • (2011) Food Chemistry , vol.124 , pp. 569-575
    • Zhou, R.1    Li, Y.2    Yan, L.3    Xie, J.4
  • 91
    • 41449098908 scopus 로고    scopus 로고
    • Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage
    • Zhou, R., Mo, Y., Li, Y., Zhao, Y., Zhang, G., and Hu, Y. 2008. Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biology and Technology 49(1): 171-179.
    • (2008) Postharvest Biology and Technology , vol.49 , Issue.1 , pp. 171-179
    • Zhou, R.1    Mo, Y.2    Li, Y.3    Zhao, Y.4    Zhang, G.5    Hu, Y.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.