Biopolymers used as edible coating to limit water transfer, colour degradation and aroma compound 2-pentanone lost in mexican fruits

Acta Horticulturae

Volumn 682, Issue , 2005, Pages 1709-1716

  Quezada Gallo, J A ^a   Gramin, A ^b   Pattyn, C ^b   Diaz Amaro M R ^c   Debeaufort, F ^d   Voilley, A ^d  

^a UNIVERSIDAD IBEROAMERICANA   (Mexico)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Autonomous University of Aguascalientes Centro de Ciencias Basicas   (Mexico)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aroma compounds; Colour degradation; Dextran; Guava; Permeability; Water transfer

Indexed keywords

EID: 40549083853     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.682.228     Document Type: Conference Paper

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