Effects of edible coatings on browning of fresh-cut peach fruits

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 25, Issue 3, 2009, Pages 282-286

  Jia, Huimin ^a   Han, Tao ^a   Li, Liping ^b   Zhang, Haiying ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Browning; Coated materials; Edible coatings; Peach; Storage fresh cut fruit

Indexed keywords

BROWNING; CARBOXY METHYL CELLULOSE; CARRAGEENAN; EDIBLE COATINGS; OXIDASE ACTIVITIES; PEACH; POLYPHENOL OXIDASE; SHELF LIVES; SODIUM ALGINATES; STORAGE FRESH-CUT FRUIT;

ALGINATE; CELLULOSE; COATED MATERIALS; ENZYMES; FOOD ADDITIVES; FRUITS; SODIUM;

COMPOSITE COATINGS;

CELLULOSE; COATINGS; ENZYMATIC ACTIVITY; FOOD ADDITIVES; FRUITS; SODIUM ALGINATE; SODIUM COMPOUNDS; STORAGE;

EID: 65449174314     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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