Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits

Food Science and Technology International

Volumn 20, Issue 1, 2014, Pages 33-43

  Mahfoudhi, Nesrine ^a,b   Chouaibi, Moncef ^a   Hamdi, Salem ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Almond gum; coatings; gum arabic; sensory evaluation; shelf life; tomato

Indexed keywords

ALMOND GUM; GUM ARABIC; SENSORY EVALUATION; SHELF LIFE; TOMATO;

ADHESIVES; FOOD ADDITIVES; FRUITS;

COATINGS;

ASCORBIC ACID; GUM ARABIC; PLANT MEDICINAL PRODUCT;

ALMOND GUM; ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; COATINGS; COLOR; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; METHODOLOGY; PH; PRUNUS; SENSORY EVALUATION; SHELF-LIFE; TOMATO; PROCEDURES;

ALMOND GUM; COATINGS; GUM ARABIC; SENSORY EVALUATION; SHELF-LIFE; TOMATO;

ANALYSIS OF VARIANCE; ASCORBIC ACID; COLOR; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GUM ARABIC; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; PLANT PREPARATIONS; PRUNUS;

EID: 84890892729     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212469617     Document Type: Article

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