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Edible films and coatings: Structures, active functions and trends in their use

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Edible films and coatings: Structures, active functions and trends in their use

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dc.contributor.author Falguera, Víctor es_ES
dc.contributor.author Quintero, Juan Pablo es_ES
dc.contributor.author Jiménez Marco, Alberto es_ES
dc.contributor.author Muñoz, José Aldemar es_ES
dc.contributor.author Ibarz, Albert es_ES
dc.date.accessioned 2017-09-04T12:27:59Z
dc.date.available 2017-09-04T12:27:59Z
dc.date.issued 2011-06
dc.identifier.issn 0924-2244
dc.identifier.uri http://hdl.handle.net/10251/86338
dc.description.abstract [EN] Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (flexibility, tension), optical properties (brightness and opacity), the barrier effect against gases flow, structural resistance to water and microorganisms and sensory acceptability. In this piece of work, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Trends in Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Active function es_ES
dc.subject Barrier effects es_ES
dc.subject Bioactive compounds es_ES
dc.subject Edible films es_ES
dc.subject Food applications es_ES
dc.subject Functional attribute es_ES
dc.subject Mechanical damages es_ES
dc.subject Microbiological activity es_ES
dc.subject Oil consumption es_ES
dc.subject Perishable product es_ES
dc.subject Shelf life es_ES
dc.subject Structural matrix es_ES
dc.subject Structural resistance es_ES
dc.subject Thin layers es_ES
dc.subject Coatings es_ES
dc.subject Engineering research es_ES
dc.subject Films es_ES
dc.subject Food products es_ES
dc.subject Mechanical properties es_ES
dc.subject Optical properties es_ES
dc.subject Gas permeable membranes es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Edible films and coatings: Structures, active functions and trends in their use es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.tifs.2011.02.004
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Falguera, V.; Quintero, JP.; Jiménez Marco, A.; Muñoz, JA.; Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science and Technology. 22(6):292-303. doi:10.1016/j.tifs.2011.02.004 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.tifs.2011.02.004 es_ES
dc.description.upvformatpinicio 292 es_ES
dc.description.upvformatpfin 303 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 198317 es_ES


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