Characterization and effect of edible coatings on minimally processed garlic quality

Carbohydrate Polymers

Volumn 72, Issue 3, 2008, Pages 403-409

  Geraldine, Robson Maia ^a   Soares, Nilda de Fátima Ferreira ^b   Botrel, Diego Alvarenga ^b   de Almeida Gonçalves, Letícia ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Agar; Chitosan; Edible coating; Garlic; Minimal processing

Indexed keywords

ACETIC ACID; BIODEGRADABILITY; FOOD PRESERVATION; POLYMER FILMS;

AEROBIC MESOPHILIC; AGAR; EDIBLE COATING; GARLIC; MINIMAL PROCESSING; VISIBLE COLOR DIFFERENCE;

CHITOSAN;

ALLIUM SATIVUM; SYZYGIUM AROMATICUM;

EID: 39649102961     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.09.012     Document Type: Article

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