Rice University: Egg-Based Coating Preserves Fresh Produce
June 05, 2020
June 05, 2020
HOUSTON, Texas, June 5 -- Rice University issued the following news release:
Eggs that would otherwise be wasted can be used as the base of an inexpensive coating to protect fruits and vegetables, according to Rice University researchers.
The Brown School of Engineering lab of materials scientist Pulickel Ajayan and colleagues have developed a micron-thick coating that solves problems both for the produce and its consumers, as well as for the environment.
W . . .
Eggs that would otherwise be wasted can be used as the base of an inexpensive coating to protect fruits and vegetables, according to Rice University researchers.
The Brown School of Engineering lab of materials scientist Pulickel Ajayan and colleagues have developed a micron-thick coating that solves problems both for the produce and its consumers, as well as for the environment.
W . . .