Powłoki jadalne do minimalnie przetworzonych owoców i warzyw

• Autorzy: Galus S.

Warianty tytułu

EN

Edible coatings to minimally processed fruits and vegetables

• Języki publikacji: PL

Abstrakty

PL

Przedstawiono charakterystykę powłok na bazie naturalnych polimerów z przeznaczeniem do stosowania w technologii minimalnego przetworzenia owoców i warzyw. Omówiono materiały powłokotwórcze, metody powlekania, cele i korzyści ze zastosowania powłok jadalnych do świeżych owoców i warzyw.

EN

This work presented characteristic of biopolymer based coatings to produce minimally processed fruits and vegetables. Coating materials and methods, aims and advantages of use of edible coatings to fresh fruits and vegetables were described.

Słowa kluczowe

PL

owoce; warzywa; zywnosc minimalnie przetworzona; powloki jadalne; powlekanie owocow; powlekanie warzyw

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2012
• Tom: 56
• Numer: 04
• Opis fizyczny: s.28-29,tab.,fot.,bibliogr.

Twórcy

autor

Galus S.

• Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa

Bibliografia

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