Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut Prunus persica var. Nectarine

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2687-2697

  Ramirez, M E ^a   Timon M L ^a   Petron M J ^a   Andres A I ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHITIN; CHITOSAN; COATINGS; FOOD STORAGE; SODIUM;

BROWNING INDEX; EDIBLE COATING; POLYPHENOL OXIDASE; PRESERVATION CONDITION; QUALITY PARAMETERS; SODIUM CASEINATE; TOTAL PHENOLIC CONTENT; TOTAL SOLUBLE SOLIDS;

MODIFIED ATMOSPHERE PACKAGING;

EID: 84953362925     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12519     Document Type: Article

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