Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples

LWT

Volumn 80, Issue , 2017, Pages 409-415

  Alves, M M ^a   Goncalves M P ^a   Rocha, C M R ^a,b  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Browning; Edible coatings; Ferulic acid; Fresh cut apples; Soy protein isolate

Indexed keywords

ANTIOXIDANTS; COATINGS; CROSSLINKING; FOOD ADDITIVES; PROTEINS;

BROWNING; EDIBLE COATING; FERULIC ACIDS; FRESH-CUT APPLES; SOY PROTEIN ISOLATES;

FRUITS;

EID: 85015079644     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.013     Document Type: Article

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