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Edible films and coatings as active layers

Chapter

Abstract

Edible films and coatings are traditionally used to improve food appearance and conservation. The most common examples are wax coatings for fruit (used in China since the 12th century), chocolate coatings for confectionery, lipid films to protect meat products, and soy milk-based lipoprotein films to improve the appearance and preservation of certain foods in Asia.

Keywords

Composite Film Barrier Property Water Vapor Permeability Oxygen Permeability Sorbic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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