Microcapsule preparation of allyl isothiocyanate and its application on mature green tomato preservation

Food Chemistry

Volumn 175, Issue , 2015, Pages 344-349

  Wu, Hua ^a   Xue, Na ^a   Hou, Chang Liang ^a   Feng, Jun Tao ^a   Zhang, Xing ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Allyl isothiocyanate; Microcapsules; Preservation; Tomatoes

Indexed keywords

COREMAKING; FRUITS; FUNGI; QUALITY CONTROL; VEGETABLES; WOOD PRESERVATION;

ALLYL ISOTHIOCYANATE; BROAD APPLICATION; ENCAPSULATION EFFICIENCY; FRUITS AND VEGETABLES; MICROCAPSULE PREPARATION; MICROCAPSULES; SENSORY QUALITIES; TOMATOES;

ENCAPSULATION;

ALLYL ISOTHIOCYANATE; ESSENTIAL OIL; GELATIN; GUM ARABIC; FOOD PRESERVATIVE; ISOTHIOCYANIC ACID DERIVATIVE;

ACIDITY; ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS FLAVUS; CONTROLLED STUDY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FRUIT RIPENING; FRUIT STORAGE; HARDNESS; MICROCAPSULE; MICROENCAPSULATION; MORPHOLOGY; MYCELIAL GROWTH; NONHUMAN; TOMATO; WEIGHTLESSNESS; CHEMISTRY; DRUG FORMULATION; FRUIT; PROCEDURES;

ACACIA SENEGAL; FUNGI; LYCOPERSICON ESCULENTUM;

DRUG COMPOUNDING; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; ISOTHIOCYANATES; LYCOPERSICON ESCULENTUM;

EID: 84916618841     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.149     Document Type: Article

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