Εδώδιμες μεμβράνες από πρωτεΐνες γάλακτος και τυρογάλακτος
Date Issued
November 18, 2023
Type
Πτυχιακή Εργασία
Abstract
The present study is a work that aims to investigate the current trends that prevail in food packaging and more specifically in edible milk and whey membranes. The properties of membranes, their various applications, as well as their composition and the factors that affect the quality and function of edible membranes are studied. Finally, reference is made to the ways in which edible membranes can be improved and their future in the food market. This study concludes that it is a very good and economical way of packaging and should be widely used, since among other things it strengthens the circular economy by helping to reduce the pollution of the environment, as whey is a major contaminant that in many cases is discarded uncontrollably to the environment.
Subjects