Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

Food and Bioprocess Technology

Volumn 10, Issue 2, 2017, Pages 349-357

  Zhang, Lifen ^a,b   Chen, Fusheng ^a   Zhang, Penglong ^a,b   Lai, Shaojuan ^a,c   Yang, Hongshun ^b  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c Guangzhou Pulu Medical Technology Co Ltd Ltd   (China)

Author keywords

Atomic force microscopy; Chelate soluble pectin; Cherry tomato; Edible coating; Fruit coating; Nanostructure; Rice bran wax

Indexed keywords

ATOMIC FORCE MICROSCOPY; CHELATION; CHROMATOGRAPHY; COLD STORAGE; FOOD STORAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; NANOSTRUCTURES;

CHELATE-SOLUBLE PECTIN; CHERRY TOMATOES; EDIBLE COATING; PECTIN NANOSTRUCTURES; PHYSICOCHEMICAL PROPERTY; RICE BRAN WAX; SOLUBLE SOLID CONTENT; TITRATABLE ACIDITY;

COATINGS;

EID: 84995489548     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1820-0     Document Type: Article

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