Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Waimaleongora Ek, P ^a   Corredor, A J H ^a   No, H K ^b   Prinyawiwatkul, W ^a   King, J M ^a   Janes, M E ^a   Sathivel, S ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b Catholic University of Daegu   (South Korea)

Author keywords

Chitosan coating; Fresh cut; Refrigerated storage; Shelf life; Sweet potato

Indexed keywords

CHITOSAN;

ARTICLE; CHEMISTRY; COLD; COLOR; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; MICROBIOLOGY; QUALITY CONTROL; SENSATION; SWEET POTATO; TIME;

CHITOSAN; COLD TEMPERATURE; COLOR; FOOD HANDLING; FOOD PRESERVATION; IPOMOEA BATATAS; QUALITY CONTROL; SENSATION; TIME FACTORS;

IPOMOEA BATATAS;

EID: 53549096489     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00921.x     Document Type: Article

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