Fresh cut Tommy Atkins mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 381-387

  Chiumarelli, Marcela ^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; Minimally processed; Respiration rate; Sodium alginate

Indexed keywords

CASSAVA STARCH; EDIBLE COATING; MANGO; MINIMALLY PROCESSED; RESPIRATION RATE; SODIUM ALGINATE;

ALGINATE; BUILDING MATERIALS; CITRIC ACID; COATINGS; COLOR; FOOD ADDITIVES; FRUITS; GLYCEROL; MECHANICAL PROPERTIES; PHYSIOLOGY; SODIUM; STARCH;

QUALITY CONTROL;

MANIHOT ESCULENTA;

EID: 79960086943     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.02.006     Document Type: Article

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