Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 605-611

  Soazo, Marina ^a,b,c   Pérez, Leonardo M ^b,c   Rubiolo, Amelia C ^a   Verdini, Roxana A ^b,c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^c Universidad Nacional de Rosario   (Argentina)

Author keywords

Edible coatings; Freezing; Strawberries; Whey proteins

Indexed keywords

COATINGS; DAIRIES; FOOD ADDITIVES; FREEZING; MICROSTRUCTURE; PROTEINS; THAWING;

CELL MICROSTRUCTURES; COLOUR PARAMETERS; EDIBLE COATING; FREEZING PROCESS; QUALITY ATTRIBUTES; STRAWBERRIES; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

FRUITS;

EID: 84923071666     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12667     Document Type: Article

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