Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 961-966

  Chauhan, O P ^a   Raju, P S ^a   Singh, Asha ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Aloe gel; Apple slices; Coating; Keeping quality; Shellac; Storage

Indexed keywords

ALOE GEL; APPLE SLICES; KEEPING QUALITY; SHELLAC; STORAGE;

CITRIC ACID; ETHYLENE; FRUITS; GELS; KETONES; ORGANIC ACIDS; SODIUM;

COATINGS;

ASCORBIC ACID; BENZOIC ACID; CATECHOL OXIDASE; ELECTROLYTE; ETHYLENE; PEROXIDASE; SHELLAC; WATER;

ALOE; ALOE GEL; APPLE; ARTICLE; ENZYME ACTIVITY; FOOD QUALITY; FOOD STORAGE; GEL; MATERIAL COATING; OZONATION; STORAGE TEMPERATURE; SURFACE PROPERTY; SYNTHESIS;

ALOE; MALUS X DOMESTICA;

EID: 78751568084     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.095     Document Type: Article

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