Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

The gelation properties of tara gum blended with κ-carrageenan or xanthan

(2018) Yanbei Wu et al.   FOOD HYDROCOLLOIDS

Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review

(2018) Basharat Yousuf et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postharvest application of wax controls pineapple fruit ripening and improves fruit quality

(2018) Xueping Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Obtaining protein isolate of tilapia (Oreochromis niloticus ) and its application as coating in fresh-cut melons

(2018) Raquel Costa Chevalier et al.   JOURNAL OF FOOD SAFETY

Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage

(2018) Haeyoung Eom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and ion-induced gelation functions of pectins enabled by polyphenol conjugation

(2017) Soohwan Ahn et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

(2017) C. Mannozzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

(2015) Sonu Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

(2015) Lorenzo Siroli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

(2013) Elena Poverenov et al.   Food and Bioprocess Technology

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

(2013) B. Ramos et al.   Innovative Food Science & Emerging Technologies

Anti-browning and barrier properties of edible coatings prepared with electrospraying

(2013) Muhammad Kashif Iqbal Khan et al.   Innovative Food Science & Emerging Technologies

Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya

(2013) William Renzo Cortez-Vega et al.   Innovative Food Science & Emerging Technologies

Effects of Different Edible Coatings in Physical, Chemical and Microbiological Characteristics of Minimally Processed Peaches (Prunus persicaL. Batsch)

(2013) Sandriane Pizato et al.   JOURNAL OF FOOD SAFETY

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh-Cut Apple

(2013) Irene Rodrigues Freitas et al.   JOURNAL OF FOOD SAFETY

Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

(2013) Yu Zhong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Factors Affecting Quality and Safety of Fresh-Cut Produce

(2012) G. A. Francis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple

(2012) S. Benítez et al.   JOURNAL OF FOOD ENGINEERING

Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”)

(2011) Vânia S. Bierhals et al.   JOURNAL OF FOOD SCIENCE

Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage

(2008) Pilar Hernández-Muñoz et al.   FOOD CHEMISTRY

Barrier and optical properties of edible hydroxypropyl methylcellulose coatings containing surfactants applied to fresh cut carrot slices

(2008) Ricardo Villalobos-Carvajal et al.   FOOD HYDROCOLLOIDS

Chlorine dioxide for minimally processed produce preservation: a review

(2008) Vicente M. Gómez-López et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples

(2007) Maria A. Rojas-Graü et al.   LWT-FOOD SCIENCE AND TECHNOLOGY