The use of orange peel essential oil microemulsion and nanoemulsion in pectin-based coating to extend the shelf life of fresh-cut orange

Journal of Food Processing and Preservation

Volumn 42, Issue 2, 2018, Pages

  Radi, Mohsen ^a   Akhavan Darabi, Sara ^a   Akhavan, Hamid Reza ^b   Amiri, Sedigheh ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHAHID BAHONAR UNIVERSITY OF KERMAN   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CITRUS FRUITS; COATINGS; ESSENTIAL OILS; FOOD ADDITIVES; MICROEMULSIONS;

ANTI-MICROBIAL EFFECTS; ANTIFUNGAL EFFECT; EDIBLE COATING; MINIMALLY PROCESSED; QUALITY PARAMETERS; SENSORY ATTRIBUTES; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS;

QUALITY CONTROL;

EID: 85041452811     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13441     Document Type: Article

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