Pectin-based edible coating for shelf-life extension of Ataulfo mango

Journal of Food Process Engineering

Volumn 35, Issue 4, 2012, Pages 572-600

  Moalemiyan, Mitra ^a   Ramaswamy, Hosahalli S ^a   Maftoonazad, Neda ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACID PRODUCTION; COATING FORMULATIONS; COLOR DEVELOPMENT; CONTROL SAMPLES; EDIBLE COATING; MONOGLYCERIDES; QUALITY PARAMETERS; RESPIRATION RATE; ROOM TEMPERATURE; SHELF LIFE; SOLUBLE SOLIDS; TEXTURE SOFTENING; TITRABLE ACIDITY; VISUAL OBSERVATIONS; WEIGHT LOSS;

CARBON DIOXIDE; COATINGS; FOOD ADDITIVES; FRUITS; WAXES;

QUALITY CONTROL;

EID: 84864289419     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00609.x     Document Type: Article

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