F
Frédéric Debeaufort
Researcher at University of Burgundy
Publications - 136
Citations - 8023
Frédéric Debeaufort is an academic researcher from University of Burgundy. The author has contributed to research in topics: Gelatin & Aroma. The author has an hindex of 45, co-authored 126 publications receiving 6626 citations. Previous affiliations of Frédéric Debeaufort include Polytechnic University of Valencia.
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Edible Films and Coatings: Tomorrow's Packagings: A Review
TL;DR: The combination of synthetic and edible packagings was proposed to increase the efficiency of food quality preservation by the packaging to contribute to the protection of the environment.
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Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review
TL;DR: All of the parameters affecting barrier performances of edible films and coatings, cited in the scientific literature, are reviewed.
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Effect of starch type on the physico-chemical properties of edible films
TL;DR: Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables.
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Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films
TL;DR: In this paper, a continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films, and two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films.
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Functional properties of edible agar-based and starch-based films for food quality preservation.
TL;DR: The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS- based films.