Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life

Food Research International

Volumn 51, Issue 2, 2013, Pages 946-953

  Zambrano Zaragoza, M L ^a   Mercado Silva, E ^b   Ramirez Zamorano, P ^a   Cornejo Villegas, M A ^a   Gutierrez Cortez E ^a   Quintanar Guerrero, D ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Edible coatings; Guava; Nanotechnology; Shelf life; Solid lipid nanoparticles

Indexed keywords

CHEMICAL QUALITY; EDIBLE COATING; GUAVA; PHYSIOLOGICAL DAMAGES; ROTOR-STATOR DEVICES; SHELF LIFE; SOLID LIPID NANOPARTICLE (SLN); SOLID LIPID NANOPARTICLES;

DISPERSIONS; FOOD ADDITIVES; FRUITS; NANOPARTICLES; NANOTECHNOLOGY; XANTHAN GUM;

COATINGS;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 84875542191     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.012     Document Type: Article

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