The use of coatings in eggs: A systematic review

Eggs are a staple food in the human diet and are consumed globally. However, eggs are perishable products and decline in quality if not handled and stored correctly. The use of coatings is one of the technologies that has been developed to extend the shelf life of eggs. Results indicated positive ef...

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Veröffentlicht in:	Trends in food science & technology 2020-12, Vol.106, p.312-321
Hauptverfasser:	Gabriela da Silva Pires, Paula, Daniela da Silva Pires, Patricia, Cardinal, Kátia Maria, Bavaresco, Caroline
Format:	Artikel
Sprache:	eng
Schlagworte:	Coatings Egg quality Eggs Eggshell Food preservation Lipids Polysaccharides Room temperature Saccharides Shelf life Shell eggs Storage time Systematic review
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