Investigation of protein-based edible coating for preservation of fresh fruits
Food waste is a growing concern in Singapore, with a significant proportion due to perishable items expiring during or soon after distribution. To address this challenge, edible coating for food preservation has emerged as a viable solution for extending the shelf life of food products. This is part...
Main Author: | Chen, Yilin |
---|---|
Other Authors: | Hong Li |
Format: | Final Year Project (FYP) |
Language: | English |
Published: |
Nanyang Technological University
2023
|
Subjects: | |
Online Access: | https://hdl.handle.net/10356/168297 |
Similar Items
-
Edible coating for preserving fruits (I)
by: Soh, Hui Ling
Published: (2014) -
Edible coating for preserving fruits II
by: Ng, Li Xian
Published: (2014) -
Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation
by: Josemar Gonçalves de Oliveira Filho, et al.
Published: (2021-10-01) -
Gum Arabic edible coating and its application in preservation of fresh fruits and vegetables: A review
by: Quazeem Omotoyosi Tiamiyu, et al.
Published: (2023-10-01) -
Probiotic-loaded seed mucilage-based edible coatings for fresh pistachio fruit preservation: an experimental and modeling study
by: Aref Zibaei-Rad, et al.
Published: (2024-01-01)