Edible coating and film materials: lipids and lipid emulsions
The need to reduce moisture losses in the food industry makes the use of lipids good candidates as ingredients of edible films and coatings. In general, lipid materials are usually combined with polysaccharides or proteins forming composite films and coatings to improve their integrity. The hydropho...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Capítulo de libro |
| Language: | Inglés |
| Published: |
Academic Press, Elsevier Inc.
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6183 https://www.sciencedirect.com/science/article/pii/B9780123116321500541 |
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