Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 5, 2013, Pages 435-450

  Dhall, R K ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

composites; Edible coatings; food safety; fruits; nutraceuticals; quality; vegetables

Indexed keywords

ACTIVE INGREDIENTS; COLOR CHANGES; DECAY RATIO; EDIBLE COATING; EDIBLE FILMS; ENVIRONMENTALLY-FRIENDLY TECHNOLOGY; ETHANOL FERMENTATION; FRESH FRUITS; FRESH-CUT FRUITS; FRUITS AND VEGETABLES; FUNCTIONAL INGREDIENT; FUTURE TRENDS; GAS COMPOSITIONS; GAS EXCHANGE; MODIFIED ATMOSPHERE; MOISTURE TRANSFER; NUTRACEUTICALS; OXIDATION PROCESS; QUALITY CRITERIA; QUALITY PARAMETERS; REGULATORY STATUS; SENSORY ATTRIBUTES; SHELF LIFE; STORAGE PERIODS; WEIGHT LOSS;

COMPOSITE MATERIALS; ETHANOL; FOOD ADDITIVES; FRUITS; IMAGE QUALITY; MOISTURE CONTROL; PROTECTIVE COATINGS; VEGETABLES; COATINGS; COMPOSITE COATINGS; POLYMER FILMS;

FOOD SAFETY;

FOOD PRESERVATIVE; POLYSACCHARIDE;

CHEMISTRY; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; METHODOLOGY; PRODUCT SAFETY; REVIEW; VEGETABLE;

CONSUMER PRODUCT SAFETY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; POLYSACCHARIDES; VEGETABLES;

MLCS; MLOWN;

EID: 84873662060     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.541568     Document Type: Review

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