Yanyun Zhao

TL;DR: In this article, the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

TL;DR: Chitosan-based edible coatings were used to extend the shelf-life and enhance the nutritional value of strawberries ( Fragaria × ananassa ) and red raspberries ( Rubus ideaus ) stored at either 2°C and 88% relative humidity (RH) for 3 weeks or −23°C up to 6 months as discussed by the authors.

TL;DR: In this article, a review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains, and the global patents and future research trends are also discussed.

TL;DR: The capability of chitosan-based film matrix to carry a high concentration of mineral or vitamin E was demonstrated and the tensile strength of the films was more significantly affected by GC or VE addition than film elongation, puncture strength, and puncture deformation.

TL;DR: In this paper, the authors measured dietary fiber (DF) and phenolic composition of five white wine grape pomace (WGP) and three red wine grape phenolic (RWGP) from US Pacific Northwest.