Use of edible and biodegradable coatings in fresh and minimally processed fruits.

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dc.contributorLOURDES MARIA CORRÊA CABRAL, CTAA; MURILLO FREIRE JUNIOR, CTAA; ANTÔNIO GOMES SOARES, CTAA; MARCOS JOSÉ DE OLIVEIRA FONSECA, CTAA; SUELY PEREIRA FREITAS, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO.
dc.creatorCABRAL, L.
dc.creatorFREIRE JUNIOR, M.
dc.creatorSOARES, A. G.
dc.creatorFONSECA, M.
dc.creatorFREITAS, S.
dc.date2025-06-06T15:48:03Z
dc.date2025-06-06T15:48:03Z
dc.date2009-01-28
dc.date2008
dc.date.accessioned2026-06-30T23:10:51Z
dc.descriptionThe use of edible coatings in food products has increased because it offers several advantages as being biodegradable and extend the shelf-life. Embrapa Food Technology started this research by evaluating edible films in whole fruits (green coconut, guava) and fresh cut products (pineapple, melon, mango and palm tree). The determination of permeability, thermal and mechanical properties may indicate the best material to be used in specific product and it is been determined at UFRJ. Treated fruits and vegetables can be evaluated on its sensorial, microbiological, chemical, biochemical and physical attributes, shelf-life and its respiration rates by researches of Embrapa.
dc.format1 CD-ROM.
dc.identifierIn: SIMPÓSIO SOBRE INOVAÇÃO E CRIATIVIDADE CIENTÍFICA NA EMBRAPA, 1., 2008, Brasília, DF. Resumo das comunicações. Brasília, DF: Embrapa, 2008.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/416711
dc.identifier.urihttp://hdl.handle.net/123456789/375901
dc.languageeng
dc.rightsopenAccess
dc.subjectFruta
dc.subjectProcessamento Mínimo
dc.titleUse of edible and biodegradable coatings in fresh and minimally processed fruits.
dc.typeResumo em anais e proceedings

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