Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1443-1450

  Xing, Yage ^a   Li, Xihong ^a   Xu, Qinglian ^a   Yun, Juan ^a   Lu, Yaqing ^a   Tang, Yao ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Atomic force microscopy (AFM) images; Chitosan; Cinnamon oil; Sweet peppers

Indexed keywords

ANTIOXIDANT ENZYME; ATOMIC FORCE; CAPSICUM ANNUUM; CHITOSAN COATINGS; CINNAMON OIL; COATING TREATMENT; ELECTROLYTE LEAKAGE; IN-CONTROL; KEEPING QUALITY; MALONDIALDEHYDE; OIL COATINGS; QUALITATIVE PROPERTIES; SENSORY QUALITIES; SUPEROXIDE DISMUTASES; SWEET PEPPER; SWEET PEPPERS;

ALDEHYDES; ATOMIC FORCE MICROSCOPY; CHITOSAN; COATINGS; OXYGEN; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL;

CHITIN;

ASCORBIC ACID; CATALASE; CHITOSAN; CINNAMON OIL; ELECTROLYTE; MALONALDEHYDE; PEROXIDASE; PRESERVATIVE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMICAL ANALYSIS; FOOD COATING; FOOD PRESERVATION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEMBRANE PERMEABILITY; NONHUMAN; SENSORY ANALYSIS; STORAGE TEMPERATURE; SWEET PEPPER;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CINNAMOMUM VERUM;

EID: 77957018011     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.105     Document Type: Article

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