Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)

LWT

Volumn 51, Issue 1, 2013, Pages 9-15

  Sipahi, R E ^a   Castell Perez, M E ^a   Moreira, R G ^a   Gomes, C ^a   Castillo, A ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Fresh cut fruit; Layer by layer; Microencapsulated trans cinnamaldehyde; Quality; Safety

Indexed keywords

ACCEPTANCE TESTS; ACCIDENT PREVENTION; ANTIMICROBIAL AGENTS; FOOD ADDITIVES; FOOD SAFETY; FRUITS; IMAGE QUALITY; MICROENCAPSULATION; MICROORGANISMS; QUALITY CONTROL; SODIUM ALGINATE; TEXTURES;

CINNAMALDEHYDE; CONSUMER ACCEPTANCE; FRESH-CUT FRUITS; LAYER BY LAYER; LAYER-BY-LAYER TECHNIQUES; NATURAL-ANTIMICROBIALS; QUALITY ATTRIBUTES; SENSORY ACCEPTANCE;

COATINGS;

CITRULLUS LANATUS; CITRULLUS LANATUS VAR. LANATUS;

EID: 84871047763     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.11.013     Document Type: Article

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