Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings

Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability and effectiveness of various components as well a...

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Detalles Bibliográficos
Autores principales: Senturk Parreidt, Tugce, Schott, Michael, Schmid, Markus, Müller, Kajetan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5877603/
https://www.ncbi.nlm.nih.gov/pubmed/29509669
http://dx.doi.org/10.3390/ijms19030742

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5877603/
https://www.ncbi.nlm.nih.gov/pubmed/29509669
http://dx.doi.org/10.3390/ijms19030742

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