Technological, applications, and characteristics of edible films and coatings: a review

Author:

Hammam Ahmed R. A.

Publisher

Springer Science and Business Media LLC

Subject

General Earth and Planetary Sciences,General Physics and Astronomy,General Engineering,General Environmental Science,General Materials Science,General Chemical Engineering

Reference80 articles.

1. Regalado C, Pérez-Pérez C, Lara-Cortés E, Garcia-Almendarez B (2006) Whey protein based edible food packaging films and coatings. In: Guevara-González RG, Irineo T-P (eds) Agricultural and food biotechnology, pp 237–261

2. Baldwin EA (1999) Surface treatments and edible coatings in food preservation. In: Rahman MS (ed) Handbook of food preservation, 2nd edn. Marcel Dekker, New York, pp 477–507

3. Jooyandeh H (2011) Whey protein films and coatings: a review. Pak J Nutr 10:296–301

4. Bourtoom T (2009) Edible protein films: properties enhancement. Int Food Res J 16:1–9

5. Ramos ÓL, Reinas I, Silva SI, Fernandes JC, Cerqueira MA, Pereira RN, Vicente AA, Poças MF, Pintado ME, Malcata FX (2013) Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocoll 30:110–122

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