Film formation and deposition methods of edible coating on food products: A review

Rajat Suhag(Free University of Bozen-Bolzano), Ashutosh Upadhyay‬(National Institute of Food Technology Entrepreneurship and Management), Anka Trajkovska Petkoska(University "St. Kliment Ohridski" - Bitola), Nishant Kumar(National Institute of Food Technology Entrepreneurship and Management)
Food Research International
July 29, 2020
10.1016/j.foodres.2020.109582
Cited by 577

Related Papers

Polysaccharide-based component and their relevance in edible film/coating: a review
|Nutrition & Food Science|2019|154
Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties
|Materials|2021|149
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper
|LWT|2020|146
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
|Food Engineering Reviews|2023|130
Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)
|Coatings|2021|124