Edible film based on candelilla wax to improve the shelf life and quality of avocado

Food Research International

Volumn 42, Issue 4, 2009, Pages 511-515

  Saucedo Pompa, Saul ^a   Rojas Molina, Romeo ^b   Aguilera Carbó, Antonio F ^b   Saenz Galindo, Aide ^a   Garza, Heliodoro de La ^a   Jasso Cantú, Diana ^b   Aguilar, Cristóbal N ^a  

^a UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA AGRARIA ANTONIO NARRO   (Mexico)

Author keywords

Avocado; Candelilla wax; Colletotrichum gloeosporioides; Ellagic acid

Indexed keywords

AVOCADO; CANDELILLA WAX; COLLETOTRICHUM GLOEOSPORIOIDES; CONCENTRATED SUSPENSIONS; EDIBLE FILMS; EFFECT OF ADDITIONS; ELLAGIC ACID; MATRIXES; PHYSICAL DEFECTS; PHYTOPATHOGENIC FUNGUS; PROTECTION SYSTEMS; SENSORY EVALUATIONS; SHELF LIVES; WEIGHT LOSS;

ACIDS; FRUITS;

SUSPENSIONS (FLUIDS);

BACTERIA (MICROORGANISMS); COLLETOTRICHUM; EUPHORBIA ANTISYPHILITICA; FUNGI; GLOMERELLA CINGULATA; PERSEA AMERICANA;

EID: 64249128134     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.02.017     Document Type: Article

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