Application of edible starch-based coating including glycerol plus oleum Nigella on arils from long-stored whole pomegranate fruits

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 81-95

  Oz, Ayse Tulin ^a   Ulukanli, Zeynep ^a  

^a University of Osmaniye Korkut Ata   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN CONTENT; BROWNING INDEX; CONTROL GROUPS; DECAY RATE; EDIBLE COATING; MICROBIAL DECAY; MICROBIAL GROWTH; ORGANOLEPTIC QUALITY; SEED OIL; STARCH COATINGS; STARCH-BASED; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; TREATMENT GROUP; VITAMIN C; WEIGHT LOSS;

ANTHOCYANINS; COATINGS; DECAY (ORGANIC); FRUITS; GLYCEROL; OILS AND FATS; SULFURIC ACID; VITAMINS;

STARCH;

LYTHRACEAE; NIGELLA; NIGELLA SATIVA;

EID: 84856226635     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00599.x     Document Type: Article

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