Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples

Postharvest Biology and Technology

Volumn 36, Issue 1, 2005, Pages 77-85

  Perez Gago, M B ^a,c   Serra, M ^b   Alonso, M ^a   Mateos, M ^b   Del Rio M A ^a  

^a INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

^b Inst Tecn Agroalimentario   (Spain)

^c UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

Author keywords

Edible composite coatings; Enzymatic browning; Fresh cut apple; Hydroxypropyl methylcellulose; Whey protein

Indexed keywords

MALUS X DOMESTICA; PROPOLIS;

EID: 15244360794     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2004.10.009     Document Type: Article

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