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Yenilebilir Filmler ve Peynir Teknolojisinde Kullanımı

Yıl 2017, Cilt: 7 Sayı: 2/2, 50 - 58, 28.12.2017

Öz

Gıda güvenliği ve kalite
kavramındaki gelişmelerle birlikte, az işlem görmüş, kolay hazırlanabilen,
tüketime hazır, ambalajlanmış gıdalara olan talebin artmasıyla beraber
depolama süresince meydana gelen
fiziksel, kimyasal ve mikrobiyolojik değişiklerin önlenmesi ve/veya
geciktirilmesi için çeşitli yöntemler kullanılmaktadır. Bu yöntemlerden biri
olan yenilebilir film ambalajlar doğada biyolojik olarak çözünebilme özeliğine
sahiptir. Yenilebilir film ambalajlar genel olarak bileşenlere göre sınıflandırılmaktadır.
Film bileşiminde kullanılan materyaler ve bu materlerlerin miktarları
yenilebilir filmlerin özeliklerine etki etmektedir. Yapılan çeşitli
çalışmalarda polisakkarit bazlı yenilebilir filmlerin zayıf su buharı ve gaz
geçirgenliği, protein bazlı filmlerin düşük oksijen
geçirgenliği ve
lipid bazlı yenilebilir filmlerin kırılgan bir yapı
özeliklerine sahip oldukları bildirilmiştir. Çeşitli kombinasyonlarla da kulanılan
yenilebilir film kaplamalara antimikrobiyal bileşenler ilave edilerek ürünlerin
raf ömrü ve kalitesi artırılmaktadır. Yenilebilir
film kaplamalar gıdalardaki su ve aroma kaybının azaltılmasını, renk bozulmalarının
geciktirilmesini, gaz transferinin yavaşlatılmasını ve darbelere karşı korunmasını
sağlamaktadır. Ayrıca yenilebilir flimlerin içerisine ilave edilen komponentler
ile duyusal özelliklerinin ve besin değerinin artırılmasına da yardımcı
olmaktadır.
Bu çalışmada yenilebilir film kaplama çeşitleri ve peynir
teknolojisindeki uygulamaları anlatılmıştır.

Kaynakça

  • Ayana, B. ve Turhan, K. N. (2009). Use of Antimicrobial Methylcellulose Films to Control Staphylococcus Aureus During Storage of Kasar Cheese. Packaging Technology and Science, 22(8), 461-469.
  • Baldwin, E. A., (1999). Surface Teratmentsand Edible Coatings in Food Preservation. Hand Book of Food Preservation. Ed. M.S. Rahman, pp. 577-609. Marcel Dekker, Inc, New York.
  • Bifani V., Ramirez C., Ihl M., Rubilar M., Garcia A. and N. Zaritzky. (2007). Effects of Murta (Ugni Molinae Turcz) Extract on Gas And Water Vapor Permeability of Carboxymethylcellulose-Based Edible Films. Food Science and Technology, 40, 1473-1481.
  • Brody, A. L. (2001). What is the Hottest Food Packaging Technology Today? Food Technology, 55 (1), 82-84.
  • Brody, A. L. (2002). Action in Active and Intelligent Packaging. Food Technology, 56 (2), 70-71.
  • Cao-Hoang L., Chaine A., Grégoire L. and Waché Y. (2010). Potential of Nisin Incorporated Sodium Caseinate Films to Control Listeria in Artificially Contaminated Cheese. Food Microbiology, 27, 940-944.
  • Cerqueira M. A., Lima A. M., Souza B. W. S., Teixeıra J. A., Moreira R. A. and Vicente A. A. (2009). Functional Polysaccharides as Edible Coatings for Cheese. Journaly Agriculcural Food Chemisty, 57, 1456–1462.
  • Cha, D. S. and Chinnan, M. S. (2004). Biopolymer Based Antimicrobial Packaging. Food Scientific Nutrition, 44, 223-237.
  • Debeaufort F., Quezada-Gallo J. A. and Voilley A. (1998). Edible Films and Coatings: Tommorrow’s Packagings. Critical Reviews in Food Science, 384 (4), 299-313.
  • Debeaufort, F., Martin-Polo, M. and Voilley, A. (1993). Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films. Journal of Food Science 58, 426-434.
  • Di Pierro P., Sorrentino A., Mariniello L., Giosafatto C. V. L. and Porta R. (2011). Chitosan Whey Protein Film as Active Coating to Extend Ricotta Cheese Shelf-Life. Food Science and Technology, 44, 2324-2327.
  • Díaz-Sobac, R., García, H. S., Beristain, C. I. and Vernon-Carter, E. J. (2002). Morphology and Water Vapor Permeability of Emulsion Films Based on Mesquite Gum. Journal Food Process. 26, 129–141.
  • Donhowe, G. & Fennema, O., (1994). Edible Films and Coatings: Characteristics, Formation Definitions and Testing Methods. In J. M. Krochta, E. A. Baldwin, M. O. Nisperos-Carriedo (Ed.), Edible Coatings and Films to İmprove Food Quality (pp. 1-24). Lancaster, USA.
  • Embuena A. I. C., Nácher M. C., Boix A. C., Pons M. P. M., Llopis M. B., Martínez, M. C. B. and Martínez C. G. (2016). Quality of Goats Milk Cheese as Affected by Coating with Edible Chitosan-Essential Oil Films. International Journal of Dairy Technology, 69,1-9.
  • Fajardo P., Martins J. T., Fuciños C., Pastrana L., Teixeira J. A. and Vicente A. A. (2010). Evaluation of A Chitosan-Based Edible Film as Carrier of Natamycin to İmprove the Storability of Saloio Cheese. Journal of Food Engineering, 101, 349–356.
  • Floros, J. D., Dock, L. L. and Han, J. H. (1997). Active Packaging Technologics and Applications. Food Cosmetic Drug Packaging, 20, 10-17.
  • Han, J. H. (2000). Antimicrobial Food Packaging. Food Technology, 54 (3), 56–65.
  • Hoang, L. C., Chaıne, A., Grégoıre L. and Waché, Y., (2010). Potential of Nisin-Incorporated Sodium Caseinate Films to Control Listeria in Artificially Contaminated Cheese Food Microbiology, 27, 940-944.
  • Hong, S. I. and Krochta, J. M. (2003). Oxygen Barrier Properties of Whey Protein Isolate Coating on Polypotpylene Films. Journal of Food Science, 68, 224–228.
  • Karagöz, Z. ve Candoğan, K. (2007). Et Teknolojisinde Antimikrobiyal Ambalajlama. Gıda Teknolojisi, 32 (3), 113-122.
  • Kavas G. ve Kavas N. (2016). Use of Egg White Protein Powder Based Films Fortified with Sage and Lemon Balm Essential Oils in The Storage of Lor Cheese. Mljekarstvo 66 (2), 99-111.
  • Kavas G., Kavas N. ve Saygılı D. (2015). The Effects of Thyme and Clove Essential Oil Fortified Edible Films on The Physical, Chemical And Microbiological Characteristics of Kashar Cheese. Journal of Food Quality. 38, 405–412.
  • Kester, J. J. and Fennema, O. R. (1986). Edible Filmsand Coatings. Food Technology, 40 (12), 47-59.
  • Koyuncu, M. A. ve Savran, H. E. (2002). Yenilebilir Kaplamalar. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(3), 73-83.
  • Krochta J. M. and Mulder-Johston C. (1997). Edible and Biodegradable Polymer Films Challenges and Opportunities. Food Technology, 51 (2), 61-74.
  • Mark, A. M., Roth, W. B., Mehltretter, C. L. and Rist, C.E. (1966). Oxygen Permeability of Amylomaize Starch Films. Food Technology, 20, 75-80.
  • Martins J. T., Cerqueira M. A., Souza B. W. S., Avides M. C. and Vicente A. A. (2010). Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin Against Listeria monocytogenes. Journaly Agriculcural Food Chemisty, 58, 1884-1891.
  • Mc Hugh, T. H. and Krochta, J. M. (1994). Milk Protein Based Edible Films and Coatings. Food Technology. 48, 97–103.
  • Mei J., Yuan Y., Wu Y. and Li Y. (2013). Characterization of Edible Starch–Chitosan Film and İts Application in The Storage of Mongolian Cheese. International Journal of Biological Macromolecules, 57, 17– 21.
  • Mıller, K. S. and Krochta, J. M., (1997). Oxygen and Aroma Barrier Properties of Edible Films: a Review. Trends in Food Science and Technology, 8 ,(7) 228-237.
  • Miller, K. S., Upadhyaya S. K. and Krochta J. M. (1998). Permeability of d-Limonene in whey protein films. J. Food Science. 63(2), 244-247.
  • Murray, J. F.C., Limited, H. Reigate, (2000). In Cellulose. G.O. Phillips, P.A. Williams (Ed). Handbook of Hydrocolloids, (pp. 219-245). Cambridge, England,
  • Muzzarelli, R. A. A. (1996). Chitosan-Based Dietary Foods. Carbohydrate Polymer, 29 (4), 309-316.
  • Myllarinen, P., Buleon A., Lahtinen R. and Forssell P. (2002). The Crystallinity of Amylose and Amylopectin Films. Carbohydrate Polymers, 48, 41-48.
  • Oliveira, T. M., Soares, N. F. F., Pereira R. M. and Fraga K. F. (2007). Development and Evaluation of Antimicrobial Natamycin Incorporated film in Gorgonzola Cheese Conservation. Packaging Technology and Science, 20, 147-153.
  • Pena-Serna C., Penna A, L. B. and Filho J. F. L. (2016). Zein-Based Blend Coatings: Impact on The Quality of A Model Cheese of Short Ripening Period. Journal of Food Engineering, 171, 208-213.
  • Perez-Gago, M. B. and Krochta, J. M. (1999). Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH. Journal of Food Science. 64, 695-698.
  • Ramos Ó. L., Pereira J. O., Silva S. I., Fernandes J. C., Franco M. I., Lopes-Da-Silva J. A., Pintado M. E. and Malcata F. X. (2012). Evaluation of Antimicrobial Edible Coatings From A Whey Protein Isolate Base to İmprove The Shelf Life of Cheese. International Journal of Dairy Technology. 95, 6282-6292.
  • Santos, A. C., Soares, N. F. F., Andrade, N. J., Silva, L. H. M., Camilloto, G. P. and Bernardes, P. C. (2008). Development and Evaluation of Active Packaging for Sliced Mozzarella Preservation. Packaging Technology and Science, 21, 375-383.
  • Sothornvit, R. and Krochta, J. M. (2000). Plasticizer Effect on Oxygen Permeability of Beta-Lactoglobulin Films. Journal of Agricultural and Food Chemistry,48, 6298–6302
  • Tharanathan R. N. and Kittur F. S. (2003). Chitin the Undisputed Biomolecule of Great Potential. Critical Reviews in Food Science and Nutrition, 43, 61-87.
  • Torlak, E. ve Nizamlıoğlu, M. (2011). Uçucu Yağ İçeren Yenilebilir Kitosan Filmlerinin Staphylococcus aureus ve Escherichia coli O157:H7 Üzerine Etkinlikleri. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 8, 125-129.
  • Ture H., Eroğlu E., Özen B. ve Soyer F., (2011). Effect of Biopolymers Containing Natamycin Against Aspergillus Niger and Penicillium Roqueforti on Fresh Kashar Cheese. International Journal of Food Science and Technology, 46, 154–160.
  • Ünalan İ. U., Arcan, İ., Korel F. ve Yemenicioğlu A. (2013). Application of Active Zein-Based Films with Controlled Release Properties to Control Listeria Monocytogenes Growth and Lipid Oxidation in Fresh Kashar Cheese. Innovative Food Science and Emerging Technologies, 20, 208–214.
  • Vargas, M., Pastor, C., Chiralt, A., Mcclements, D. J. and Gonzálezmartínez, C. (2008). Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits. Critical Reviews in Food Science and Nutrition, 48, 496-511.
  • Wagh Y. R., Pushpadass H. A., Emerald F. M. E. and Nath B. S. (2014). Preparation and Characterization of Milk Protein Films and Their Application for Packaging of Cheddar Cheese. Journal Food Science Technology, 51 (12), 3767–3775.
  • Xu, X.Y., Kim, K. M., Hanna, M. A. and Nag, D. (2005). Chitosan-Starch Composite Film: Preparation and Characterization. Industrial Cropsand Products an International Journal 21, 185-192.
  • Yangılar F. ve Yıldız P. O. (2016). Casein/Natamycin Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During The Ripening of Kashar Cheese. Journal Science of Food and Agricultural, 96, 2328–2336.
  • Yılmaz L., Akpınar Bayizit A. ve Yılsay T. Ö. (2007). Süt Proteinlerinin Yenilebilir Film Ve Kaplamalarda Kullanılması. Gıda Teknolojileri Elektronik Dergisi. 1, 59-64.
  • Zhong Y., Cavender G. and Zhao Y. (2014). Investigation of Different Coating Application Methods on The Performance of Edible Coatings on Mozzarella Cheese. Food Science and Technology, 56, 1-8.
Yıl 2017, Cilt: 7 Sayı: 2/2, 50 - 58, 28.12.2017

Öz

Kaynakça

  • Ayana, B. ve Turhan, K. N. (2009). Use of Antimicrobial Methylcellulose Films to Control Staphylococcus Aureus During Storage of Kasar Cheese. Packaging Technology and Science, 22(8), 461-469.
  • Baldwin, E. A., (1999). Surface Teratmentsand Edible Coatings in Food Preservation. Hand Book of Food Preservation. Ed. M.S. Rahman, pp. 577-609. Marcel Dekker, Inc, New York.
  • Bifani V., Ramirez C., Ihl M., Rubilar M., Garcia A. and N. Zaritzky. (2007). Effects of Murta (Ugni Molinae Turcz) Extract on Gas And Water Vapor Permeability of Carboxymethylcellulose-Based Edible Films. Food Science and Technology, 40, 1473-1481.
  • Brody, A. L. (2001). What is the Hottest Food Packaging Technology Today? Food Technology, 55 (1), 82-84.
  • Brody, A. L. (2002). Action in Active and Intelligent Packaging. Food Technology, 56 (2), 70-71.
  • Cao-Hoang L., Chaine A., Grégoire L. and Waché Y. (2010). Potential of Nisin Incorporated Sodium Caseinate Films to Control Listeria in Artificially Contaminated Cheese. Food Microbiology, 27, 940-944.
  • Cerqueira M. A., Lima A. M., Souza B. W. S., Teixeıra J. A., Moreira R. A. and Vicente A. A. (2009). Functional Polysaccharides as Edible Coatings for Cheese. Journaly Agriculcural Food Chemisty, 57, 1456–1462.
  • Cha, D. S. and Chinnan, M. S. (2004). Biopolymer Based Antimicrobial Packaging. Food Scientific Nutrition, 44, 223-237.
  • Debeaufort F., Quezada-Gallo J. A. and Voilley A. (1998). Edible Films and Coatings: Tommorrow’s Packagings. Critical Reviews in Food Science, 384 (4), 299-313.
  • Debeaufort, F., Martin-Polo, M. and Voilley, A. (1993). Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films. Journal of Food Science 58, 426-434.
  • Di Pierro P., Sorrentino A., Mariniello L., Giosafatto C. V. L. and Porta R. (2011). Chitosan Whey Protein Film as Active Coating to Extend Ricotta Cheese Shelf-Life. Food Science and Technology, 44, 2324-2327.
  • Díaz-Sobac, R., García, H. S., Beristain, C. I. and Vernon-Carter, E. J. (2002). Morphology and Water Vapor Permeability of Emulsion Films Based on Mesquite Gum. Journal Food Process. 26, 129–141.
  • Donhowe, G. & Fennema, O., (1994). Edible Films and Coatings: Characteristics, Formation Definitions and Testing Methods. In J. M. Krochta, E. A. Baldwin, M. O. Nisperos-Carriedo (Ed.), Edible Coatings and Films to İmprove Food Quality (pp. 1-24). Lancaster, USA.
  • Embuena A. I. C., Nácher M. C., Boix A. C., Pons M. P. M., Llopis M. B., Martínez, M. C. B. and Martínez C. G. (2016). Quality of Goats Milk Cheese as Affected by Coating with Edible Chitosan-Essential Oil Films. International Journal of Dairy Technology, 69,1-9.
  • Fajardo P., Martins J. T., Fuciños C., Pastrana L., Teixeira J. A. and Vicente A. A. (2010). Evaluation of A Chitosan-Based Edible Film as Carrier of Natamycin to İmprove the Storability of Saloio Cheese. Journal of Food Engineering, 101, 349–356.
  • Floros, J. D., Dock, L. L. and Han, J. H. (1997). Active Packaging Technologics and Applications. Food Cosmetic Drug Packaging, 20, 10-17.
  • Han, J. H. (2000). Antimicrobial Food Packaging. Food Technology, 54 (3), 56–65.
  • Hoang, L. C., Chaıne, A., Grégoıre L. and Waché, Y., (2010). Potential of Nisin-Incorporated Sodium Caseinate Films to Control Listeria in Artificially Contaminated Cheese Food Microbiology, 27, 940-944.
  • Hong, S. I. and Krochta, J. M. (2003). Oxygen Barrier Properties of Whey Protein Isolate Coating on Polypotpylene Films. Journal of Food Science, 68, 224–228.
  • Karagöz, Z. ve Candoğan, K. (2007). Et Teknolojisinde Antimikrobiyal Ambalajlama. Gıda Teknolojisi, 32 (3), 113-122.
  • Kavas G. ve Kavas N. (2016). Use of Egg White Protein Powder Based Films Fortified with Sage and Lemon Balm Essential Oils in The Storage of Lor Cheese. Mljekarstvo 66 (2), 99-111.
  • Kavas G., Kavas N. ve Saygılı D. (2015). The Effects of Thyme and Clove Essential Oil Fortified Edible Films on The Physical, Chemical And Microbiological Characteristics of Kashar Cheese. Journal of Food Quality. 38, 405–412.
  • Kester, J. J. and Fennema, O. R. (1986). Edible Filmsand Coatings. Food Technology, 40 (12), 47-59.
  • Koyuncu, M. A. ve Savran, H. E. (2002). Yenilebilir Kaplamalar. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(3), 73-83.
  • Krochta J. M. and Mulder-Johston C. (1997). Edible and Biodegradable Polymer Films Challenges and Opportunities. Food Technology, 51 (2), 61-74.
  • Mark, A. M., Roth, W. B., Mehltretter, C. L. and Rist, C.E. (1966). Oxygen Permeability of Amylomaize Starch Films. Food Technology, 20, 75-80.
  • Martins J. T., Cerqueira M. A., Souza B. W. S., Avides M. C. and Vicente A. A. (2010). Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin Against Listeria monocytogenes. Journaly Agriculcural Food Chemisty, 58, 1884-1891.
  • Mc Hugh, T. H. and Krochta, J. M. (1994). Milk Protein Based Edible Films and Coatings. Food Technology. 48, 97–103.
  • Mei J., Yuan Y., Wu Y. and Li Y. (2013). Characterization of Edible Starch–Chitosan Film and İts Application in The Storage of Mongolian Cheese. International Journal of Biological Macromolecules, 57, 17– 21.
  • Mıller, K. S. and Krochta, J. M., (1997). Oxygen and Aroma Barrier Properties of Edible Films: a Review. Trends in Food Science and Technology, 8 ,(7) 228-237.
  • Miller, K. S., Upadhyaya S. K. and Krochta J. M. (1998). Permeability of d-Limonene in whey protein films. J. Food Science. 63(2), 244-247.
  • Murray, J. F.C., Limited, H. Reigate, (2000). In Cellulose. G.O. Phillips, P.A. Williams (Ed). Handbook of Hydrocolloids, (pp. 219-245). Cambridge, England,
  • Muzzarelli, R. A. A. (1996). Chitosan-Based Dietary Foods. Carbohydrate Polymer, 29 (4), 309-316.
  • Myllarinen, P., Buleon A., Lahtinen R. and Forssell P. (2002). The Crystallinity of Amylose and Amylopectin Films. Carbohydrate Polymers, 48, 41-48.
  • Oliveira, T. M., Soares, N. F. F., Pereira R. M. and Fraga K. F. (2007). Development and Evaluation of Antimicrobial Natamycin Incorporated film in Gorgonzola Cheese Conservation. Packaging Technology and Science, 20, 147-153.
  • Pena-Serna C., Penna A, L. B. and Filho J. F. L. (2016). Zein-Based Blend Coatings: Impact on The Quality of A Model Cheese of Short Ripening Period. Journal of Food Engineering, 171, 208-213.
  • Perez-Gago, M. B. and Krochta, J. M. (1999). Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH. Journal of Food Science. 64, 695-698.
  • Ramos Ó. L., Pereira J. O., Silva S. I., Fernandes J. C., Franco M. I., Lopes-Da-Silva J. A., Pintado M. E. and Malcata F. X. (2012). Evaluation of Antimicrobial Edible Coatings From A Whey Protein Isolate Base to İmprove The Shelf Life of Cheese. International Journal of Dairy Technology. 95, 6282-6292.
  • Santos, A. C., Soares, N. F. F., Andrade, N. J., Silva, L. H. M., Camilloto, G. P. and Bernardes, P. C. (2008). Development and Evaluation of Active Packaging for Sliced Mozzarella Preservation. Packaging Technology and Science, 21, 375-383.
  • Sothornvit, R. and Krochta, J. M. (2000). Plasticizer Effect on Oxygen Permeability of Beta-Lactoglobulin Films. Journal of Agricultural and Food Chemistry,48, 6298–6302
  • Tharanathan R. N. and Kittur F. S. (2003). Chitin the Undisputed Biomolecule of Great Potential. Critical Reviews in Food Science and Nutrition, 43, 61-87.
  • Torlak, E. ve Nizamlıoğlu, M. (2011). Uçucu Yağ İçeren Yenilebilir Kitosan Filmlerinin Staphylococcus aureus ve Escherichia coli O157:H7 Üzerine Etkinlikleri. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 8, 125-129.
  • Ture H., Eroğlu E., Özen B. ve Soyer F., (2011). Effect of Biopolymers Containing Natamycin Against Aspergillus Niger and Penicillium Roqueforti on Fresh Kashar Cheese. International Journal of Food Science and Technology, 46, 154–160.
  • Ünalan İ. U., Arcan, İ., Korel F. ve Yemenicioğlu A. (2013). Application of Active Zein-Based Films with Controlled Release Properties to Control Listeria Monocytogenes Growth and Lipid Oxidation in Fresh Kashar Cheese. Innovative Food Science and Emerging Technologies, 20, 208–214.
  • Vargas, M., Pastor, C., Chiralt, A., Mcclements, D. J. and Gonzálezmartínez, C. (2008). Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits. Critical Reviews in Food Science and Nutrition, 48, 496-511.
  • Wagh Y. R., Pushpadass H. A., Emerald F. M. E. and Nath B. S. (2014). Preparation and Characterization of Milk Protein Films and Their Application for Packaging of Cheddar Cheese. Journal Food Science Technology, 51 (12), 3767–3775.
  • Xu, X.Y., Kim, K. M., Hanna, M. A. and Nag, D. (2005). Chitosan-Starch Composite Film: Preparation and Characterization. Industrial Cropsand Products an International Journal 21, 185-192.
  • Yangılar F. ve Yıldız P. O. (2016). Casein/Natamycin Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During The Ripening of Kashar Cheese. Journal Science of Food and Agricultural, 96, 2328–2336.
  • Yılmaz L., Akpınar Bayizit A. ve Yılsay T. Ö. (2007). Süt Proteinlerinin Yenilebilir Film Ve Kaplamalarda Kullanılması. Gıda Teknolojileri Elektronik Dergisi. 1, 59-64.
  • Zhong Y., Cavender G. and Zhao Y. (2014). Investigation of Different Coating Application Methods on The Performance of Edible Coatings on Mozzarella Cheese. Food Science and Technology, 56, 1-8.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Aslı Çelikel

Mutlu Buket Akın

Yayımlanma Tarihi 28 Aralık 2017
Gönderilme Tarihi 22 Ekim 2017
Kabul Tarihi 30 Kasım 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 7 Sayı: 2/2

Kaynak Göster

APA Çelikel, A., & Akın, M. B. (2017). Yenilebilir Filmler ve Peynir Teknolojisinde Kullanımı. Batman Üniversitesi Yaşam Bilimleri Dergisi, 7(2/2), 50-58.