Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

LWT

Volumn 50, Issue 1, 2013, Pages 240-246

  Robles Sánchez, Rosario Maribel ^a   Rojas Graü, María Alejandra ^b   Odriozola Serrano, Isabel ^b   González Aguilar, Gustavo ^c   Martin Belloso, Olga ^b  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Antioxidant activity; Bioactive compounds; Mango; Minimal processing

Indexed keywords

ALGINATE; ANTIOXIDANTS; CITRIC ACID; COATINGS; COLOR; ELLAGIC ACID; FOOD ADDITIVES; FRUITS; GEOMETRY; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; BIOACTIVE COMPOUNDS; EDIBLE COATING; MANGO; MINIMAL PROCESSING; PHENOLIC COMPOUNDS; VITAMIN C CONTENTS;

ASCORBIC ACID;

EID: 84866393980     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.021     Document Type: Article

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