Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate)

Food Chemistry

Volumn 232, Issue , 2017, Pages 359-368

  Deng, Zilong ^a   Jung, Jooyeoun ^a   Simonsen, John ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Bananas; Cellulose nanomaterials; Emulsion coatings; Physiological activity; Postharvest storage; Storability; Surface morphology

Indexed keywords

BIOCHEMISTRY; CARBON DIOXIDE; CELLULOSE; COATINGS; EMULSIFICATION; ETHYLENE; FATTY ACIDS; FOOD STORAGE; NANOSTRUCTURED MATERIALS; PHYSIOLOGY; SURFACE MORPHOLOGY; WETTING;

BANANAS; EMULSION COATING; PHYSIOLOGICAL ACTIVITY; POST-HARVEST STORAGE; STORABILITY;

FRUITS;

CELLULOSE; CHLOROPHYLL; ETHYLENE; FATTY ACID; NANOCOATING; NANOFIBER; OLEIC ACID; SUCROSE; EXCIPIENT; NANOMATERIAL;

ARTICLE; BIOSYNTHESIS; CONTACT ANGLE; ENVIRONMENTAL TEMPERATURE; FRUIT RIPENING; FRUIT STORAGE; HYDROPHOBICITY; MOISTURE; MUSA; MUSA ACUMINATE; NANOEMULSION; NONHUMAN; PHYSIOLOGICAL PROCESS; POSTHARVEST PERIOD; SURFACE TENSION; WETTABILITY; FOOD STORAGE; FRUIT; PHYSIOLOGY; PROCEDURES;

ANATOMY; CELLULOSE; COATINGS; EMULSIONS; SURFACE PROPERTIES;

CELLULOSE; EXCIPIENTS; FOOD STORAGE; FRUIT; MUSA; NANOSTRUCTURES;

EID: 85017218697     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.028     Document Type: Article

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