Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Quality Assurance and Safety of Crops and Foods

Volumn 7, Issue 3, 2015, Pages 251-259

  Chiabrando, V ^a   Giacalone, G ^a  

^a Forest and Food Science Department of Agriculture   (Italy)

Author keywords

Cinnamon oil; Ready to eat apple; Rosemary oil; Shelf life

Indexed keywords

ALGINATE; COATINGS; COLD STORAGE; FOOD STORAGE; FRUITS; PHYSICOCHEMICAL PROPERTIES; TEXTURES;

CINNAMON OIL; EDIBLE COATING; EDIBLE FILMS; FRESH-CUT APPLES; FRESH-CUT FRUITS; POLYPHENOL OXIDASE; READY-TO-EAT; READY-TO-EAT APPLE; ROSEMARY OIL; SHELF LIFE;

ESSENTIAL OILS;

CINNAMOMUM VERUM; MALUS X DOMESTICA; ROSMARINUS OFFICINALIS;

EID: 84929243832     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2013.0337     Document Type: Article

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