Improving quality of fresh-cut mango using polysaccharide-based edible coatings
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Improving quality of fresh-cut mango using polysaccharide-based edible coatings
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 4, Pages 938-945
Publisher
Wiley
Online
2017-11-15
DOI
10.1111/ijfs.13666
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Development of edible films and coatings from alginates and carrageenans
- (2016) Elham Tavassoli-Kafrani et al. CARBOHYDRATE POLYMERS
- Mango (Mangifera indica L.) by-products and their valuable components: A review
- (2015) M.H.A. Jahurul et al. FOOD CHEMISTRY
- Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos
- (2014) Panita Ngamchuachit et al. JOURNAL OF FOOD SCIENCE
- Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
- (2013) Paula Judith Pérez Espitia et al. FOOD HYDROCOLLOIDS
- Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments
- (2013) M. Siddiq et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods
- (2013) A. Silva-Weiss et al. Food Engineering Reviews
- Colour Measurement and Analysis in Fresh and Processed Foods: A Review
- (2012) Pankaj B. Pathare et al. Food and Bioprocess Technology
- Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China
- (2012) Feng-Xia Liu et al. FOOD CHEMISTRY
- Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indicaL., cv. Tommy Atkin) as Affected by Infrared Heat Treatment
- (2012) D. S. Sogi et al. JOURNAL OF FOOD SCIENCE
- Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes
- (2012) Rosario Maribel Robles-Sánchez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
- (2011) Marcela Chiumarelli et al. Innovative Food Science & Emerging Technologies
- Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations
- (2011) J. Bonilla et al. JOURNAL OF FOOD ENGINEERING
- PECTIN-BASED EDIBLE COATING FOR SHELF-LIFE EXTENSION OF ATAULFO MANGO
- (2011) MITRA MOALEMIYAN et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Edible films and coatings: Structures, active functions and trends in their use
- (2011) Víctor Falguera et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Development of Edible Films and Coatings with Antimicrobial Activity
- (2010) Carmen A. Campos et al. Food and Bioprocess Technology
- Extending shelf-life of Fresh-cut ‘Fuji’ apples with chitosan-coatings
- (2010) Haiping Qi et al. Innovative Food Science & Emerging Technologies
- Surface treatments and coatings to maintain fresh-cut mango quality in storage
- (2010) Anne Plotto et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties
- (2008) S.M.R. Ribeiro et al. FOOD CHEMISTRY
- Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit
- (2008) Khuyen T. H. Dang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.)
- (2008) Rosario M. Robles-Sánchez et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon
- (2007) R RAYBAUDIMASSILIA et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started