(PDF) Effects of Edible Coatings on Quality Maintenance of

Effects of Edible Coatings on Quality Maintenance of Fresh-Cut Nectarines

Emirates Journal of Food and Agriculture - United Arab Emirates

doi 10.9755/ejfa.2015-09-771

Full Text

Abstract

Available in full text

Categories

Applied Microbiology

Date

January 1, 2016

Authors

Valentina Chiabrando

Giovanna Giacalone

Publisher

Faculty of Food and Agriculture, United Arab Emirates University

Related search

Effect of Carrot Puree Edible Films on Quality Preservation of Fresh-Cut Carrots

Irish Journal of Agricultural and Food Research

English

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus Vulgaris L. Cv. Polista) Using Edible Coatings

Suez Canal University Journal of Food Sciences

English

Thyme Essential Oil Incorporated Into Alginate Based Edible Coatings for Shelf-Life Extension of Fresh-Cut Papaya

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY

English

Combined Effects of Natural Additives and Modified Atmosphere on Quality of Fresh Cut Peaches

Brazilian Journal of Food Research

English

412 Quality of Packaged Fresh-Cut Cantaloupe

Hortscience: A Publication of the American Society for Hortcultural Science

English

Quality Preservation of Walnut Kernels Using Edible Coatings

Grasas y Aceites

Organic Chemistry

English

Effects of Glycerol and Stearic Acid on the Performance of Chickpea Starch-Based Coatings Applied to Fresh-Cut Papaya

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Effects of Leaf Extracts of Ocimum Gratissimum L. On Quality of Fresh Cut Cucumis Sativus L.

Asian Journal of Plant Pathology

English

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Materials Chemistry

English