Shelf life extension of fresh fruit and vegetables by chitosan treatment

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 3, 2017, Pages 579-601

  Romanazzi, Gianfranco ^a   Feliziani, Erica ^a   Baños, Silvia Bautista ^b   Sivakumar, Dharini ^c  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

antimicrobial activity; Edible coating; edible film; foodborne pathogens; induced resistance; postharvest storage

Indexed keywords

CHITIN; COATINGS; DISEASE CONTROL; ELECTRIC RESISTANCE; FOOD ADDITIVES; FOOD MICROBIOLOGY; FRUITS; MICROORGANISMS; PATHOGENS; PLANTS (BOTANY); QUALITY CONTROL; VEGETABLES;

ANTI-MICROBIAL ACTIVITY; EDIBLE COATING; EDIBLE FILMS; FOOD-BORNE PATHOGENS; INDUCED RESISTANCE; POST-HARVEST STORAGE;

CHITOSAN;

CHITOSAN; FOOD PRESERVATIVE;

CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD POISONING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; PREVENTION AND CONTROL; PROCEDURES; VEGETABLE;

CHITOSAN; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; FOODBORNE DISEASES; FRUIT; VEGETABLES;

EID: 84992741394     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.900474     Document Type: Article

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