Title:	Use of edible and biodegradable coatings in fresh and minimally processed fruits.
Authors:	CABRAL, L. FREIRE JUNIOR, M. SOARES, A. G. FONSECA, M. FREITAS, S.
Affiliation:	LOURDES 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.
Date Issued:	2008
Citation:	In: SIMPÓSIO SOBRE INOVAÇÃO E CRIATIVIDADE CIENTÍFICA NA EMBRAPA, 1., 2008, Brasília, DF. Resumo das comunicações. Brasília, DF: Embrapa, 2008.
Description:	The 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.
Thesagro:	Fruta Processamento Mínimo
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)