Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 7795-7805

  Moreira, Maria R ^a,b   Cassani, Lucía ^a   Martín Belloso, Olga ^c   Soliva Fortuny, Robert ^c  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Apple fiber; Edible coatings; Fresh cut fruit; Inulin; Minimal processing; Shelf life

Indexed keywords

ALGINATE; ANTIOXIDANTS; ASCORBIC ACID; FIBERS; FOOD ADDITIVES; FOOD STORAGE; FRUITS; NUTRITION; ORGANIC ACIDS; POLYSACCHARIDES; QUALITY CONTROL; SENSORY PERCEPTION;

EDIBLE COATING; FRESH-CUT FRUITS; INULIN; MINIMAL PROCESSING; SHELF LIFE;

COATINGS;

EID: 84947484542     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1907-z     Document Type: Article

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