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GELATIN AND ARABIC GUM-BASED FOOD COATING FOR FOOD PACKAGING.

• Authors : Abd, Abeer Adnan¹ ; Al-Khafaji, Zainab^2,3

Subjects: *EDIBLE coatings; *FOOD packaging; *FOOD industry

• Source: Kufa Journal of Engineering. Jul2024, Vol. 15 Issue 3, p213-230. 18p.

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GELATIN AND ARABIC GUM-BASED FOOD COATING FOR FOOD PACKAGING

• Authors : Abeer Adnan Abd; Zainab Al-Khafaji

Subjects: arabic gum; food packaging; gelatin

• Source: Mağallaẗ Al-kūfaẗ Al-handasiyyaẗ, Vol 15, Iss 3, Pp 213-230 (2024)

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Impact of Gelatin Supplemented with Gum Arabic, Tween 20, and β-Cyclodextrin on the Microencapsulation of Turkish Oregano Extract.

• Authors : Baranauskaite J; Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania. .; Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, Medical Academy, A. Mickeviciaus g. 9, LT-44307 Kaunas, Lithuania. .

Subjects: Drug Compounding*; Gelatin/Gelatin/Gelatin/*chemistry ; Origanum/Origanum/Origanum/*chemistry

• Source: Molecules (Basel, Switzerland) [Molecules] 2019 Jan 04; Vol. 24 (1). Date of Electronic Publication: 2019 Jan 04.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Microencapsulation of Zataria multiflora Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and antioxidant activities.

• Authors : Khatibi, Seyed Amin¹ (AUTHOR); Ehsani, Ali^1,2 (AUTHOR) ; Nemati, Mahboob^1,3 (AUTHOR)

Subjects: *MICROENCAPSULATION; *ESSENTIAL oils; *GUM arabic

• Source: Journal of Food Processing & Preservation. Oct2021, Vol. 45 Issue 10, p1-11. 11p.

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Preparation and Quality Evaluation of Astaxanthin Gelatin-Gum Arabic Microspheres

• Authors : CHEN Yi-ying; XU Zheng-di; JIANG Jie

Subjects: astaxanthin; microspheres; gelatin

• Source: Liang you shipin ke-ji, Vol 30, Iss 4, Pp 150-156 (2022)

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Microencapsulated electric ink using gelatin/gum arabic.

• Authors : Wang DW; Department of Applied Physics, Institute of Electrorheological Technology, Xi'an, PR, China.; Zhao XP

Subjects: Gelatin* ; Gum Arabic*; Capsules/Capsules/Capsules/*chemistry

• Source: Journal of microencapsulation [J Microencapsul] 2009 Feb; Vol. 26 (1), pp. 37-45.Publisher: Informa Healthcare Country of Publication: England NLM ID: 8500513 Publication Model: Print Cited Medium: Internet ISSN: 1464-5246

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CONTROLLED RELEASE OF THE ENCAPSULATED OF KARI (MURRAYA KOENIGII) LEAVE'S EXTRACT IN THE MATRIX OF GELATIN-GUM ARABIC.

• Authors : Jelita^1,2 ; Wirjosentono, Basuki¹ ; Tamrin¹

• Source: Rasayan Journal of Chemistry. Jul-Sep2019, Vol. 12 Issue 3, p1157-1165. 9p.

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Effect of Addition of Different Gums on The Technological and Rheological Properties of Fish Gelatin.

• Authors : YILMAZ, Oylum Şimal¹ ; GÜMÜŞ, Tuncay¹ ; ALTAN KAMER, Deniz Damla¹

Subjects: *RHEOLOGY; *GUM arabic; *XANTHAN gum

• Source: Journal of Tekirdag Agricultural Faculty. Sep2023, Vol. 20 Issue 3, p663-676. 14p.

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Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic.

• Authors : Marfil, P. H. M.^1,2 ; Paulo, B. B.¹; Alvim, I. D.³

Subjects: *PALM oil; *COACERVATION; *GELATIN

• Source: Journal of Food Process Engineering. Jun2018, Vol. 41 Issue 4, p1-1. 11p.

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Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin-Gum Arabic and their Utilization for Fortification of Pomegranate Juice.

• Authors : Habibi, Asieh¹ ; Keramat, Javad²; Hojjatoleslamy, Mohammad³

Subjects: *FISH oils; *COACERVATION; *ENRICHED foods

• Source: Journal of Food Process Engineering. Apr2017, Vol. 40 Issue 2, pn/a-N.PAG. 11p.

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