The effect of edible coatings on physical and chemical characteristics of fruit bars

Journal of Food Measurement and Characterization

Volumn 14, Issue 3, 2020, Pages 1775-1783

  Eyiz, Vildan ^a   Tontul, İsmail ^a   Türker, Selman ^a  

^a NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

Author keywords

Carboxymethyl cellulose; Edible film; Fruit bar; Sodium alginate; Whey protein isolate

Indexed keywords

ASCORBIC ACID; CELLULOSE; FOOD ADDITIVES; FOOD STORAGE; FRUITS; MOISTURE; PLATING; PROTEINS; SODIUM ALGINATE;

CARBOXY-METHYL CELLULOSE; EDIBLE FILMS; ENVIRONMENTAL CONDITIONS; FRUIT BAR; FUNCTIONAL AND TEXTURAL PROPERTIES; PHYSICAL AND CHEMICAL CHARACTERISTICS; RADICAL SCAVENGING ACTIVITY; WHEY PROTEIN ISOLATE;

COATINGS;

EID: 85083820330     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-020-00425-0     Document Type: Article

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