Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

LWT

Volumn 62, Issue 1, 2015, Pages 791-800

  Sharma, Sonu ^a   Rao, T V Ramana ^a  

^a SARDAR PATEL UNIVERSITY   (India)

Author keywords

Minimal processing; Pyrus pyrifolia L.; Quality; Surface browning

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; COATINGS; FOOD ADDITIVES; FRUITS; IMAGE QUALITY;

ANTIOXIDANT CAPACITY; FRESH-CUT PEARS; MINIMAL PROCESSING; POLYPHENOL OXIDASE; PROCESSING CONDITION; PYRUS PYRIFOLIA L; QUALITY ATTRIBUTES; TOTAL PHENOLICS;

XANTHAN GUM;

PYRUS; PYRUS COMMUNIS; PYRUS PYRIFOLIA; PYRUS PYRIFOLIA VAR. CULTA;

EID: 84924120365     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.050     Document Type: Article

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