Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Journal of Food Science

Volumn 80, Issue 8, 2015, Pages M1823-M1830

  Treviño Garza, Mayra Z ^a   García, Santos ^b   Flores González, Ma del Socorro ^a   Arévalo Niño, Katiushka ^a  

^a Inst de Biotecnología   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

Author keywords

Antimicrobials; Edible active coating; Quality; Shelf life; Strawberry

Indexed keywords

FRAGARIA X ANANASSA;

ANTIINFECTIVE AGENT; ASCORBIC ACID; BENZOIC ACID; BIOMATERIAL; CHITOSAN; FOOD PRESERVATIVE; GLUCAN; PECTIN; PULLULAN; SORBIC ACID;

CHEMISTRY; COLOR; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; FRAGARIA; FRUIT; HUMAN; PH; PHYSICAL CHEMISTRY; PROCEDURES; TASTE;

ANTI-INFECTIVE AGENTS; ASCORBIC ACID; CHITOSAN; COATED MATERIALS, BIOCOMPATIBLE; COLOR; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FRAGARIA; FRUIT; GLUCANS; HUMANS; HYDROGEN-ION CONCENTRATION; PECTINS; PHYSICOCHEMICAL PHENOMENA; SODIUM BENZOATE; SORBIC ACID; TASTE;

EID: 84938996399     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12938     Document Type: Article

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