Edible Coatings: New Possible Sources and Uses in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: closed (30 October 2021) | Viewed by 6909
Special Issue Editors
Interests: food processing and packaging; seafood processing by-products; food proteins; food quality; biodegradable films; edible coatings; deep-fried foods; oleogel
Interests: functional edible coating; food nanotechonlogy; seafood; proteins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Edible coating is defined as a thin layer of materials that coat the surface of food. Edible coatings are used to extend the shelf-life and preserve the quality of food products. Edible coatings and films have been used interchangeably even though they are different. Normally, films are physically formed by casting methods and then applied on the surface of food, but coatings are applied in a solution form. Different materials, including proteins, carbohydrates, and lipids, can be used for this purpose. Some of these materials can come from sources that are hard to use, for instance, food processing by-products. The purpose of this Special Issue is to invite researchers to share their quality and new findings related to new possible sources of materials that can be used for the edible coating of food.
Dr. Reza Tahergorabi
Dr. Mehdi Abdollahi
Guest Editors
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Keywords
- Edible Coating
- Food Products
- New Sources
- Nanoemulsion Coating
- Funcational Edible Coating
- Antimicrobail Edible Coating
- Antioxidant Edible Coating
- Composite Coating
- Multilayer Edible Coating
- Deposition Methods of Edible Coating
- Effects of Edible Coatings on Food Quality
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