Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv "Pérola")

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Bierhals, Vânia S ^a   Chiumarelli, Marcela ^a   Hubinger, Miriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antibrowning agents; Cassava starch; Fresh cut; Pineapple; Shelf life

Indexed keywords

ASCORBIC ACID; STARCH; WATER;

ARTICLE; CASSAVA; CHEMISTRY; COLOR; COMPARATIVE STUDY; FAST FOOD; FEMALE; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HUMAN; IMMERSION; MALE; MECHANICS; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PINEAPPLE; PLANT ROOT; QUALITY CONTROL; SENSATION;

ANANAS; ASCORBIC ACID; COLOR; FAST FOODS; FEMALE; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; FUNGI; HUMANS; IMMERSION; MALE; MANIHOT; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; QUALITY CONTROL; SENSATION; STARCH; WATER;

ANANAS COMOSUS; MANIHOT ESCULENTA;

EID: 78651413667     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01951.x     Document Type: Article

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