A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns-Reference-Cited by-同舟云学术

A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns

Published:2023-08-02 Issue:32 Volume:8 Page:28932-28944
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Matloob Anam¹,Ayub Hudda¹,Mohsin Muhammad¹,Ambreen Saadia²,Khan Faima Atta³,Oranab Sadaf⁴,Rahim Muhammad Abdul³,Khalid Waseem²,Nayik Gulzar Ahmad⁵^ORCID,Ramniwas Seema⁶,Ercisli Sezai⁷⁸

Affiliation:

1. National Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan

2. University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan

3. Department of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan

4. Department of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan

5. Department of Food Science & Technology, Government Degree College Shopian Gagran 192303, Jammu and Kashmir, India

6. University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab India

7. Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey

8. HGF Agro, Ata Teknokent, TR-25240 Erzurum, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c03459

Reference134 articles.

1. Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

2. Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues

3. Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

4. Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit

5. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

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