Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities

Food Research International

Volumn 62, Issue , 2014, Pages 974-983

  Zambrano Zaragoza, Maria L ^a   Gutiérrez Cortez, Elsa ^a   Del Real, Alicia ^b   González Reza, Ricardo M ^a   Galindo Pérez, Moises J ^a   Quintanar Guerrero, David ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

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

Author keywords

Fresh cut apples; Nanoemulsions; Nopal mucilage; Pectin methylesterase; Polyphenol oxidase

Indexed keywords

ADHESIVES; COATINGS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; TEXTURES; ZETA POTENTIAL;

FRESH-CUT APPLES; NANO-EMULSIONS; NOPAL MUCILAGES; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE;

FRUITS;

EID: 84901609312     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.011     Document Type: Article

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