Food Hydrocolloid Edible Films and Coatings

By O. Skurtys. 2010

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Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, methodology): “In the group of non-contact methods, the optical microscope, scanning electron microscope, confocal Raman microscope and surface-enhanced Raman spectroscopy are used to measure the thickness of the film layer [23].”
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “Furthermore, the formation of polymer coatings by spraying can be also affected by other factors, such as the drying time and temperature [63].”