Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10894750 | Trends in Food Science & Technology | 2015 | 49 Pages |
Abstract
Emulsion-based edible films and coatings find application in fresh and processed food products, fruits and vegetables, cheeses, meat, sausages and bakery products. Composite emulsion-based edible materials produced from hydrocolloids and lipids result in better functionality than films produced with one component, especially with respect to their water barrier properties. In general, more research is needed to improve application processes of emulsion-based edible materials, especially sensory aspects, to be appropriate for each product.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Sabina Galus, Justyna KadziÅska,