About this document
Emulsion-Based Edible Films in Food by Laura Arango Rojas is a document available to read on EtoBox.
This document summarizes a research article about emulsion-based edible films and coatings for food applications. It discusses how composite emulsion films made from hydrocolloids and lipids have better functionality than single-component films, especially regarding water barrier properties. The document reviews preparation methods for emulsion coatings and their potential uses to prolong the shelf life of various foods like fruits, vegetables, cheeses and meats. More research is still needed to optimize ap
- Author
- Laura Arango Rojas
- Language
- EN