Effect of Different Formulations on Mechanical and Physical Properties of Calcium Alginate Edible Films

نویسندگان
Azizi, M.H. ID 1
Azizkhani, M. ID 2
Koushki, M.R. ID 3
Koohy-Kamaly, P. ID 4

1 Department of Food Sciences and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

2 Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3 Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4 Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

doi
چکیده

Background: Environmental problems of the plastic materials used in food packaging and the demand for food quality improvements lead to the development of packaging in natural materials. Edible films such as calcium alginate extend the shelf life by acting as a selective barrier against moisture and oxygen. The main objective of ...

کلیدواژه‌ها
Food, Formulated, Alginic Acid, Food Preservation