6 results for “Edible Coat”

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Research ArticleOpen accessPhrase in the titleEffect of Edible Coatings, Storage Time and Maturity Stage on Overall Quality of Tomato FruitsJorge Esteban de Jesús Dávila-Aviña, José Villa-Rodríguez, Reynaldo Cruz-Valenzuela et al.Problem statement: Tomato (Lycopersicon esculentum Mill.) is one of the most widely consumed fresh vegetables in the world; however, its highly perishable nature limits its postharvest life. Major losses in tomato quality and quantity occur between harvest and consumption. Therefore, the application of new technologies to extend the postharvest life of this commodity is needed. The use of edible coatings … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 1 · 14 Mar 2011 · 11,286 accessesView PDF Cite

Research ArticleOpen accessPhrase in the titleEvaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of ApplesEmilio Ochoa, Saúl Saucedo-Pompa, Romeo Rojas-Molina et al.Abstract: Problem statement: The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 1 · 31 Jan 2011 · 10,885 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsEFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATOKhaled Abu-AlruzThis study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 4 · 18 Oct 2013 · 7,132 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsEffect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough SystemJihad M. Quasem, Ayman Suliman Mazahreh, Khaled Abu-Alruz et al.Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used … …American Journal of Agricultural and Biological Sciences, Vol. 4, Issue 2 · 30 Jun 2009 · 8,464 accessesView PDF Cite

Research ArticleOpen accessIn the abstractPreparation of D-Phenyllactic Acid-Chitosan Biodegradable Composite Coating and Its Preservation Effect on Shine-Muscat GrapeDongxing Zhu, Guanglun Xiong, Wenli Tang et al.Considering the pollution of plastic packaging and the harm of traditional food containing sulphur to the environment and human health, the development of green and edible coating materials with biodegradable power has become the focus of attention in recent years. In this study, based on a single factor test, D-Phenyl Lactic Acid-Chitosan Biodegradable Composite Coating (PACBC) was prepared by optimizing … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 1 · 23 Mar 2025 · 5,057 accessesView PDF Cite

Research ArticleOpen accessIn the abstractComparative Extraction of Pectic and Polyphenols from Mexican Lime Pomace and BagasseDaniela Sanchez-Aldana, Cristobal Noe Aguilar, Guadalupe Virginia Nevarez-Moorillon, Juan Carlos Contreras EsquivelMexican lime bagasse and pomace are rich in pectin and they also represent an important source of value-added compounds such as polyphenols. Two different options for the combined recovery of pectin and phenolic compounds from Mexican lime bagasse and pomace, two byproducts of industrial lime processing, were developed. Conventional and microwave-assisted extraction methods were used. All pectic extracts presented a … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 4 · 29 Oct 2013 · 7,804 accessesView PDF Cite