Gluten Free Edible Films, Coatings and Toppings
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28344-4_7
Reference169 articles.
1. Acevedo-Fani A, Soliva-Fortuny R, Martín-Belloso O (2018) Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates. J Food Eng 229:72–82. https://doi.org/10.1016/j.jfoodeng.2017.03.024
2. Aguirre-Joya JA, De Leon-Zapata MA, Alvarez-Perez OB et al (2018) Basic and applied concepts of edible packaging for foods. In: Grumezescu AM, Holban AM (eds) Food packaging and preservation. Handbook of food bioengineering, vol 9. Academic, Cambridge, MA, pp 1–61. https://doi.org/10.1016/B978-0-12-811516-9.00001-4
3. Altamirano-Fortoul R, Moreno-Terrazas R, Quezada-Gallo A et al (2012) Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocoll 29(1):166–174. https://doi.org/10.1016/j.foodhyd.2012.02.015
4. Alzate P, Miramont S, Flores S et al (2017) Effect of the potassium sorbate and carvacrol addition on the properties and antimicrobial activity of tapioca starch – hydroxypropyl methylcellulose edible films. Starch – Stärke 69(5–6):1600261. https://doi.org/10.1002/star.201600261
5. Alzate P, Gerschenson L, Flores S (2021) Study of the performance of particles based on modified starches containing potassium sorbate and incorporated into biodegradable films: physicochemical characterization and antimicrobial action. Chemistry 3(2):658–671. https://doi.org/10.3390/chemistry3020046
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