Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

Food Control

Volumn 53, Issue , 2015, Pages 195-205

  Chong, Jia Xin ^a   Lai, Shaojuan ^b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Atomic force microscopy (AFM); Calcium chloride; Chitosan; Edible coating; Melon; Pectin

Indexed keywords

CUCUMIS; CUCUMIS MELO VAR. INODORUS;

EID: 84922386188     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.12.035     Document Type: Article

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