EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 156 (2018) MATEC Web Conf., 156 (2018) 01022 References
Open Access
Issue
MATEC Web Conf.
Volume 156, 2018
The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
Article Number 01022
Number of page(s) 5
Section Biochemical and Biomedical Engineering
DOI https://doi.org/10.1051/matecconf/201815601022
Published online 14 March 2018
  1. Abugoch, L. E., Tapia, C., Villamán, M. C., Yazdani-Pedram, M., & Díaz-Dosque, M. Characterization of Quinoa Protein–Chitosan Blend Edible Films. Food Hydrocolloid, 25, 879–886.(2011). [CrossRef] [Google Scholar]
  2. Ali, A., Maqbool, M., Alderson, P. G., & Zahid, N. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage. Postharvest Biol Tec, 76, 119–124. (2013). [CrossRef] [Google Scholar]
  3. American Dietetic Association. Antioxidants. American Dietetic Association. (2010). [Google Scholar]
  4. Bourtomm, T. Edible Films and Coatings : Characteristics and Properties. ifrj, 15. (2008). [Google Scholar]
  5. Carvalho, R. A. De, & Grosso, C. R. F. Properties of Chemically Modified Gelatin Films. Braz J Chem Eng, 23, 45–53.(2006). [CrossRef] [Google Scholar]
  6. Castricini, A., Coneglian, R. C. C., & Deliza, R. Starch Edible Coating of Papaya : Effect on Sensory Characteristics. Ciencia Tecnol Alime, 32, 84–92. (2012). [CrossRef] [Google Scholar]
  7. Chillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L., & Nobile, M. A. Del. Influence of Glycerol and Chitosan on Tapioca Starch-Based Edible Film Properties. J Food Eng, 88, 159–168. (2008). [Google Scholar]
  8. Dávila-aviña, J. E. D. J., Villa-rodríguez, J., Cruz-valenzuela, R., Rodríguez-armenta, M., Espino-díaz, M., Ayala-zavala, J. F.,González-aguilar, G. Effect of Edible Coatings, Storage Time and Maturity Stage on Overall Quality of Tomato Fruits. ajabs, 6(1), 162–171. (2011). [Google Scholar]
  9. Debeaufort, F., & Voilley, A. Edible Films and Coatings for Food Applications. (M. E. Embuscado & K. C. Huber, Eds.). New York: Springer. (2009). [Google Scholar]
  10. Garcia, L. C., Pereira, L. M., Luca Sarantópoulos, C. I. G., & Hubinger, M. D. Selection of an Edible Starch Coating for Minimally Processed Strawberry. Food Bioprocess Tech, 3(6), 834–842. (2010). [CrossRef] [Google Scholar]
  11. Ghasemzadeh, R., Karbassi, A., & Ghoddousi, H. B. Application of Edible Coating for Improvement of Quality and Shelf-life of Raisins. World. (2008). [Google Scholar]
  12. Hassani, F., Garousi, F., & Javanmard, M. Edible Coating Based on Whey Protein Concentrate-Rice Bran Oil to Maintain the Physical and Chemical Properties of the Kiwifruit (Actinidia deliciosa). Trakia Journal of Sciences, 10(1), 26–34. (2012). [Google Scholar]
  13. Henriques, M., Santos, G., Rodrigues, A., Gomes, D., Pereira, C., & Gil, M. Replacement of Conventional Cheese Coatings by Natural Whey Protein Edible Coatings with Antimicrobial Activity. Journal of Hygienic Engineering and Design, 4, 34–47. (2013). [Google Scholar]
  14. Hue, S., Boyce, A. N., & Somasundram, C. Antioxidant Activity, Phenolic and Flavonoid Contents in the Leaves of Different Varieties of Sweet Potato (Ipomoea batatas). Aust J Crop Sci, 6(3), (2012). [Google Scholar]
  15. Levic, L., Koprivica, G., Misljenovic, N., Filipcev, B., Simurina, O., & Kuljanin, T. Effect of Starch as an Edible Coating Material on the Process of Osmotic Dehydration of Carrot in Saccharose Solution and Sugar Beet Molasses. Acta periodica technologica, 212(39), 29–36. (2008). [CrossRef] [Google Scholar]
  16. Lim, R., Stathopoulos, C. E., & Golding, J. B. Effect of Edible Coatings on Some Quality Characteristics of Sweet Cherries. ifrj, 18(4), 1237–1241. (2011). [Google Scholar]
  17. Mehdizadeh, T., Tajik, H., Mehdi, S., Rohani, R., & Oromiehie, A. R. Antibacterial, Antioxidant and Optical Properties of Edible Starch-chitosan Composite Film Containing Thymus kotschyanus Essential Oil. Veterinary Research Forum, 3(3), 167–173. (2012). [Google Scholar]
  18. Motalebi, A. A., A, H. R., Khanipour, A. A., & Soltani, M. Impacts of Whey Protein Edible Coating on Chemical and Microbial Factors of Gutted Kilka during Frozen Storage. Iran J Fish Sci, 9(2), 255–264. (2010). [Google Scholar]
  19. Nadarajah, K. Development and Characterization of Antimicrobial Edible Films from Crawfish Chitosan. Lousiana State Unversity. (2005). [Google Scholar]
  20. Ochoa, E., Rojas-molina, R., Garza, H. de la, & Charles-Rodríguez, A. V. Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples. AJABS, 6(1), 92–98. (2011). [Google Scholar]
  21. Pascall, M. A., & Lin, S. The Application of Edible Polymeric Films and Coatings in the Food Industry. J Food Process Technol., 4(2). (2013) [Google Scholar]
  22. Shahidi, F., Arachchi, J. K. V., & Jeon, Y.-J. Food Applications of Chitin and Chitosans. Trends Food Sci Tech, 10, 37–51. (1999). [CrossRef] [Google Scholar]
  23. Shariatifar, M., & EhsanJafarpour. Edible Coating Effects on Storage Life and Quality of Apple. JBASR, 3(6), 24–27. (2013). [Google Scholar]
  24. Sinija, V. R., & Mishra, H. N. Green tea : Health benefits. Journal of Nutritional & Enviromental Medicine, 17, 232–242. (2008) [Google Scholar]
  25. Siripatrawan, U., & Harte, B. R. Physical Properties and Antioxidant Activity of an Active Film from Chitosan Incorporated with Green Tea Extract. Elsevier, Food Hydrocolloids, 24(8), 770–775. (2010). [CrossRef] [Google Scholar]
  26. Skurtys, O., Acevedo, C., Pedreschi, F., Enrione, J., Osorio, F., & Aguilera, J. M. Food Hydrocolloid Edible Films and Coatings. Universidad de Santiago de Chile. (2010). [Google Scholar]
  27. Sun, T., Zhou, D., Xie, J., & Mao, F. Preparation of Chitosan Oligomers and their Antioxidant Activity. Shanghai, China.(2006). [Google Scholar]
  28. Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. Quality of Cold-Stored Strawberries as Affected by Chitosan–Oleic Acid Edible Coatings. Elsevier, Postharvest Biol Tec, 41(2), 164–171. (2006). [CrossRef] [Google Scholar]
  29. Zaveri, N. T. Green Tea and Its Polyphenolic Catechins : Medicinal Uses in Cancer and Noncancer Applications. Els, Life Sciences, 78, 2073–2080. (2006). [CrossRef] [Google Scholar]
  30. Zivanovic, S., Li, J., Davidson, P. M., & Kit, K. Physical, Mechanical, and Antibacterial Properties of Chitosan / PEO Blend Films. Biomacromolecules, 8, 1505–1510. (2007). [CrossRef] [Google Scholar]
  31. Zulkefli, H. N., Mohammad, J., & Abidin, N. Z. Antioxidant Activity of Methanol Extract of Tinospora crispa and Tabernaemontana corymbosa. Sains Malays, 42(6), 697–706. (2013). [Google Scholar]
  32. F. De Lillo, F. Cecconi, G. Lacorata, A. Vulpiani, EPL, 84 (2008) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.