The Effects of Tocopherol Nanocapsules/Xanthan Gum Coatings on the Preservation of Fresh-Cut Apples: Evaluation of Phenol Metabolism

Food and Bioprocess Technology

Volumn 8, Issue 8, 2015, Pages 1791-1799

  Galindo Perez M J ^a   Quintanar Guerrero, D ^a   Mercado Silva, E ^b   Real Sandoval, S A ^a   Zambrano Zaragoza, M L ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Fresh cut apples; Nanoparticles; Phenylalanine ammonia lyase; Polyphenol oxidase; Total phenols

Indexed keywords

AMINO ACIDS; AMMONIA; COATINGS; EMULSIFICATION; FRUITS; NANOCAPSULES; NANOPARTICLES;

EMULSIFICATION-DIFFUSION METHODS; FRESH-CUT APPLES; NANOPARTICULATE COATINGS; PHENYLALANINE AMMONIA-LYASE; POLYDISPERSITY INDICES; POLYPHENOL OXIDASE; TOTAL COLOR DIFFERENCE; TOTAL PHENOLS;

PHENOLS;

EID: 84957431204     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1523-y     Document Type: Article

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