EDIBLE FILMS: QUALITATIVE PARAMETERS AND PRODUCTION METHODS

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MORTAZAVIAN A.M.; AZIZI M.H.; SOHRABVANDI S.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:7 | Issue:4 Page(s): 107-117

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Information Journal Paper

Title

EDIBLE FILMS: QUALITATIVE PARAMETERS AND PRODUCTION METHODS

Author(s)

MORTAZAVIAN A.M. | AZIZI M.H. | SOHRABVANDI S. | Issue Writer Certificate

Keywords

BIODEGRADABLEQ3

COATINGQ2

EDIBLE FILMQ3

POLYMERQ2

Abstract

Being BIODEGRADABLE, edible and efficient have caused EDIBLE FILMs to be widely investigated and used as a good replacement for synthetic materials in packaging of food products. COATING confectionaries, fresh fruits and vegetables, some meat products, some dairy products, chocolate, snacks, breakfast cereals, fish and poultries, frozen products, dried and freeze dried products are from those food materials that are regularly coated by EDIBLE FILMs. The efficiency of EDIBLE FILMs depends on their quality parameters, the latter are principally affected by the type of film-producing materials as well as its method of preparation. This article reviews quality parameters of EDIBLE FILMs, their test methods and principal production techniques.

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APA: Copy

MORTAZAVIAN, A.M., AZIZI, M.H., & SOHRABVANDI, S.. (2011). EDIBLE FILMS: QUALITATIVE PARAMETERS AND PRODUCTION METHODS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(4), 107-117. SID. https://sid.ir/paper/71884/en

Vancouver: Copy

MORTAZAVIAN A.M., AZIZI M.H., SOHRABVANDI S.. EDIBLE FILMS: QUALITATIVE PARAMETERS AND PRODUCTION METHODS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;7(4):107-117. Available from: https://sid.ir/paper/71884/en

IEEE: Copy

A.M. MORTAZAVIAN, M.H. AZIZI, and S. SOHRABVANDI, “EDIBLE FILMS: QUALITATIVE PARAMETERS AND PRODUCTION METHODS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 4, pp. 107–117, 2011, [Online]. Available: https://sid.ir/paper/71884/en

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