Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
Funder
Hellenic Foundation for Research and Innovation
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1934652
Reference106 articles.
1. Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries
2. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
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4. Improving food products' quality and storability by using Layer by Layer edible coatings
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