Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach

Food Chemistry

Volumn 166, Issue , 2015, Pages 465-472

  Arnon, Hadar ^a,b   Granit, Rina ^a   Porat, Ron ^a   Poverenov, Elena ^a  

^a VOLCANI CENTER   (Israel)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Carboxymethyl cellulose; Chitosan; Edible coatings; Layer by layer; Mandarins; Polysaccharides

Indexed keywords

CELLULOSE; CHITOSAN; COATINGS; FOOD ADDITIVES; POLYSACCHARIDES;

BIODEGRADABLE COATINGS; CARBOXY-METHYL CELLULOSE; COATING PERFORMANCE; EDIBLE COATING; HYDROXYPROPYL METHYLCELLULOSE; LAYER BY LAYER; LAYER-BY-LAYER APPROACHES; MANDARINS;

CITRUS FRUITS;

CARBOXYMETHYLCELLULOSE; CHITOSAN; FATTY ACID; GLYCEROL; HYDROXYPROPYLMETHYLCELLULOSE; METHYLCELLULOSE; OLEIC ACID; POLYSACCHARIDE; STEARIC ACID; WAX;

AQUEOUS SOLUTION; ARTICLE; FLAVOR; FOOD COATING; FOOD QUALITY; FRUIT FIRMNESS; FRUIT RIPENING; FRUIT STORAGE; GAS PERMEABILITY; HYDROGEN BOND; LAYER BY LAYER APPROACH; MANDARIN; STATIC ELECTRICITY; CHEMISTRY; CITRUS; FOOD PRESERVATION; PROCEDURES;

CHITOSAN; CITRUS; FOOD PRESERVATION; HYPROMELLOSE DERIVATIVES; METHYLCELLULOSE; POLYSACCHARIDES; WAXES;

EID: 84903824573     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.061     Document Type: Article

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