The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 502, Issue , 2016, Pages 102-106

  Liu, Xuefan ^a   Ren, Jiaoyu ^a   Zhu, Yanxi ^a   Han, Wei ^a   Xuan, Hongyun ^a   Ge, Liqin ^a  

^a SOUTHEAST UNIVERSITY   (China)

Author keywords

CaCl2; CS; Fresh cut apples; Preservation; Room temperature

Indexed keywords

CALCIUM; CALCIUM CHLORIDE; CESIUM; CHITIN; CHITOSAN; COATINGS; FRUITS; ORGANIC ACIDS; WOOD PRESERVATION;

APPLE SLICES; CACL2; ENZYMATIC BROWNING; FRESH-CUT APPLES; MODIFIED CHITOSAN; READY-TO-EAT; SOLUBLE SOLID CONTENT; WEIGHT CHANGE;

ASCORBIC ACID;

ASCORBIC ACID; CALCIUM CHLORIDE; CHITOSAN;

APPLE; ARTICLE; CONTROLLED STUDY; FOOD PRESERVATION; FOOD STORAGE; PRIORITY JOURNAL; ROOM TEMPERATURE; SHELF LIFE; WEIGHT CHANGE;

EID: 84966714478     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2016.05.018     Document Type: Article

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