Understanding the effects of various edible coatings on the storability of fresh cherry

Packaging Technology and Science

Volumn 23, Issue 8, 2010, Pages 441-456

  Aday, M S ^a   Caner, C ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

cherry quality; chitosan; coating; Fourier transform near infrared (FT NIR); shellac; spectroscopy; whey protein isolate (WPI)

Indexed keywords

ABSORBANCE SPECTRUM; ASCORBIC ACIDS; CHERRY QUALITY; CONTROL GROUPS; EDIBLE COATING; ELECTRICAL CONDUCTIVITY; FOURIER; GAS COMPOSITIONS; NEAR INFRARED; QUALITY PARAMETERS; RESPIRATION RATE; SHELF LIFE; SHELLAC; STORABILITY; TOTAL SOLUBLE SOLIDS; WEIGHT LOSS; WHEY PROTEIN ISOLATE;

CHITIN; CHITOSAN; COATINGS; ELECTRIC CONDUCTIVITY; FOOD ADDITIVES; INFRARED DEVICES; KETONES; ORGANIC ACIDS; PH EFFECTS; PROTEINS;

FOURIER TRANSFORMS;

EID: 78650608098     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.910     Document Type: Article

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