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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
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EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW
Publication date: 2007-12-31
Pol. J. Food Nutr. Sci. 2007;57(4):399-404
KEYWORDS
ABSTRACT
The increased consumer demand for food products characterised by high quality and a long shelf-life has initiated the development of mildly preserved products that keep their natural and fresh appearance for the longest possible time. Edible coatings have been long used empirically for food protection and shelf-life prolongation. A growing interest in edible coatings has been observed in the past few years. This paper characterises edible coatings, natural materials/biopolymers used in the production of edible coatings and their application in the food industry.
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| ISSN: | 1230-0322 |
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