Cassava starch coating and citric acid to preserve quality parameters of fresh-cut "Tommy atkins" mango

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Chiumarelli, Marcela ^a   Pereira, Leila M ^a   Ferrari, Cristhiane C ^a   Sarantópoulos, Claire I G L ^b   Hubinger, Miriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Cassava starch; Citric acid; Edible coating; Mango; Minimal processing

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; CITRIC ACID;

ARTICLE; BACTERIAL COUNT; CASSAVA; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GLYCATION; HUMAN; MANGO; METABOLISM; METHODOLOGY; ODOR; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; TASTE; MANGIFERA; MANIHOT; PROCEDURES;

ANTIOXIDANTS; BETA CAROTENE; CITRIC ACID; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HUMANS; MAILLARD REACTION; MANGIFERA; MANIHOT; ODORS; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; TASTE;

MANIHOT ESCULENTA;

EID: 77956122418     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01636.x     Document Type: Article

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