Edible films are food-grade materials placed on perishable foods in thin layers to preserve them from external contaminatons in order to extend shelf life, improve their physical integrity, even during the process steps and transport to the points of sale. This paper deals with the design of edible films conceived as emulsions of an organogel based on a mixture of olive and sunflower oil as the oil phase, monoglycerides of faty acids as the organogelator and a co-emulsifier, and an aqueous phase made with wine vinegar and seasonings. These films have been placed on vegetable matrices (grilled aubergines) through dipping and, afterwards, frozen. Therefore, the aim of this work is the producton of ready-to-eat goods with an increased shelf life.
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|Titolo:||Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare|
LUPI, Francesca Romana [Conceptualization]
|Data di pubblicazione:||2017|
|Appare nelle tipologie:||1.1 Articolo in rivista|