The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut "red Delicious" apples

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 188-196

  Zambrano Zaragoza, M L ^a,b   Mercado Silva, E ^b   Del Real L , A ^c   Gutierrez Cortez E ^a   Cornejo Villegas, M A ^a   Quintanar Guerrero, D ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c CENTRO DE FÍSICA APLICADA Y TECNOLOGÍA AVANZADA   (Mexico)

Author keywords

Browning index; dl tocopherol; Nanocapsules; Nanoemulsion; Nanospheres; Xanthan gum

Indexed keywords

COATINGS; COLD STORAGE; EMULSIFICATION; FRUITS; NANOCAPSULES; NANOPARTICLES; NANOSPHERES; XANTHAN GUM;

BROWNING INDEX; CONVENTIONAL COATINGS; EFFECTIVE SYSTEMS; EMULSIFICATION-DIFFUSION METHODS; FRESH-CUT FRUITS; MEMBRANE PERMEABILITY; NANOEMULSION; NANOPARTICLE SYSTEMS;

NANOSYSTEMS;

MALUS X DOMESTICA;

EID: 84897043356     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.09.008     Document Type: Article

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