Effect of Lactobacillus plantarum and chitosan in the reduction of browning of pericarp Rambutan (Nephelium lappaceum)

Food Microbiology

Volumn 26, Issue 4, 2009, Pages 444-449

  Martínez Castellanos, Gustavo ^a   Shirai, Keiko ^a   Pelayo Zaldívar, Clara ^a   Pérez Flores, Laura J ^a   Sepúlveda Sánchez, José D ^a  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

Author keywords

Browning; Chitosan; Lactobacillus plantarum; Rambutan

Indexed keywords

CHITOSAN; FOOD PRESERVATIVE; LACTIC ACID;

ARTICLE; BACTERIAL COUNT; BIOFILM; BIOSYNTHESIS; DESICCATION; DRUG EFFECT; FOOD PRESERVATION; FRUIT; GLYCATION; GROWTH, DEVELOPMENT AND AGING; HUMIDITY; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAPINDACEAE; STANDARD; TEMPERATURE;

BIOFILMS; CHITOSAN; COLONY COUNT, MICROBIAL; DESICCATION; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; HUMIDITY; LACTIC ACID; LACTOBACILLUS PLANTARUM; MAILLARD REACTION; SAPINDACEAE; TEMPERATURE;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NEPHELIUM LAPPACEUM;

EID: 64449087535     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.02.003     Document Type: Article

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