Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 249-258

  Lai, Tsai Ying ^a   Chen, Chien Hsien ^a   Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antimicrobial; Edible coating; Fresh cut carrots; Headspace gas; Respiration rate

Indexed keywords

ANTIMICROBIAL AGENTS; ESSENTIAL OILS; FOOD ADDITIVES; MICROORGANISMS; POLYPROPYLENES; REFRIGERATION; SENSORY ANALYSIS; STARCH;

ANTIMICROBIAL; EDIBLE COATING; FRESH-CUT CARROTS; HEADSPACE GAS; RESPIRATION RATE;

COATINGS;

CINNAMOMUM VERUM; DAUCUS CAROTA; MANIHOT ESCULENTA; VITACEAE;

EID: 84871715700     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0707-3     Document Type: Article

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