Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh-cut pineapple

Journal of Food Process Engineering

Volumn 37, Issue 2, 2014, Pages 91-99

  Benítez, Sheila ^a   Soro, Luis ^a   Achaerandio, Isabel ^a   Sepulcre, Francesc ^a   Pujolá, Montserrat ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; CHITOSAN; FOOD ADDITIVES; LUMINANCE;

CALCIUM LACTATE; CALCIUM SALTS; COMBINED EFFECT; EDIBLE COATING; PERMEABLE FILMS; RESPIRATION RATE; RIPENING PROCESS; TOTAL SOLUBLE SOLIDS;

COATINGS;

ANANAS COMOSUS; JUSTICIA PECTORALIS;

EID: 84897916786     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12063     Document Type: Article

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