Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

LWT

Volumn 61, Issue 1, 2015, Pages 184-193

  Benitez S ^a   Achaerandio, I ^a   Pujola M ^a   Sepulcre, F ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Alginate; Aloe vera; Chitosan; Minimal processing; Sensory analysis

Indexed keywords

ALGINATE; ASCORBIC ACID; CHITOSAN; FOOD ADDITIVES; FRUITS; QUALITY CONTROL; SENSORY ANALYSIS; SODIUM ALGINATE; TEXTURES;

ALOE VERA; COMPARATIVE STUDIES; MINIMAL PROCESSING; MINIMALLY PROCESSED; SENSORY PROPERTIES; SOLUBLE SOLIDS CONTENT; TEXTURE PROPERTIES; TITRATABLE ACIDITY;

COATINGS;

ACTINIDIA DELICIOSA; ALOE VERA;

EID: 84961313685     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.036     Document Type: Article

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