Olivas GI, Barbosa-Cánovas GV (2005) Edible coatings for fresh-cut fruits. Crit Rev Food Sci Nutr 45:657–670Olivas, G.I. & Barbosa-Cánovas, G.V. ( 2005 ). Edible coatings for fresh-cut fruits . Critical Reviews in Food Science and Nutrition , 45 , 657 – 670 ....
Edible Coatings for Fresh-Cut Fruits 来自 NCBI 喜欢 0 阅读量: 160 作者: GI Olivas,GV Barbosa-Cánovas 摘要: The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food ...
Edible Coatings for Fresh-Cut Fruits The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and h... G. I. Olivas & G. V. Barbosa-Cánovas - 《Critical Reviews in Food Science\s&\snutrition》 ...
Department of Agriculture, Forest and Food Science, Largo Braccini 2, Grugliasco (TO), Italy ABSTRACT The study was conducted to investigate the behavior of three different edible coatings formulations on the overall postharvest quality of ready to eat Orion nectarines under fresh-cut commercial storag...
potential for toxicity, nanomaterials require more characterization and strict regulations to be incorporating them along with food. This review provides a comprehensive understanding of nanocoatings, including its synthesis and application for fruits and vegetables quality enhancement and shelf-life extension...
The search for methods to retard these negative effects is of great interest to all the stakeholders involved in the production and preservation of fresh-cut fruits. In this sense, edible coatings can be regarded as a strategy to maintain the original properties of intact vegetable tissues. The ...
Edible coatings for fruit 来自 Elsevier 喜欢 0 阅读量: 26 作者: PH Jin 摘要: The use of edible coatings (eg cellulose, casein, zein, soya protein and chitosan) on fresh fruits as an alternative to modified atmosphere storage is discussed. Edible coatings work by reducing quality changes ...
The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the ...
Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT-food science and technology, vol. 89, 2018, pp. 198-209.Yousuf, B.; Qadri, O.S.; Srivastava, A.K. Recent developments in shelf-life extension of ...
Edible coatings and calcium dips are commonly used to prolong the shelf life of fresh-cut fruits. The present study demonstrates that neither alginate nor... SHEILA BENTEZ,LUIS SORO,ISABEL ACHAERANDIO,... - 《Journal of Food Process Engineering》 被引量: 3发表: 2014年 Application of Whey Pr...