A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

ABSTRACT Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become a sustainable and eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality and safe...

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Veröffentlicht in:	Legume Science 2024-12, Vol.6 (4), p.n/a
Hauptverfasser:	Thamarsha, A. K. A. N. W. M. R. K., Kumar, Nishant, Pratibha, Mor, Kiran, Upadhyay, Ashutosh, Sudhani, Hemanth P. K., Pamu, Venkata Sarath
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-infective agents Antioxidants edible coating edible packaging Food food quality Gluten-free diet legumes Lipids Polysaccharides Proteins shelf life
Online-Zugang:	Volltext
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