Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

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

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

Selection of an Edible Starch Coating for Minimally Processed Strawberry

(2010) Lorena Costa Garcia 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

Structural Changes, Mechanical Properties and Sensory Preference of Osmodehydrated Melon Pieces with Sucrose and Calcium Lactate Solutions

(2010) Cristhiane Caroline Ferrari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas

(2010) Leila M. Pereira et al.   JOURNAL OF FOOD SCIENCE

Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut “Tommy Atkins” Mango

(2010) Marcela Chiumarelli et al.   JOURNAL OF FOOD SCIENCE

Influence of edible coating on quality of plum (Prunus salicina Lindl. cv. ‘Sapphire’)

(2009) Hyang Lan Eum et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage

(2009) M.L. Castelló et al.   JOURNAL OF FOOD ENGINEERING

Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

(2008) Maria Vargas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

(2008) S.L.S. Bico et al.   FOOD CONTROL

Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings

(2008) Neda Maftoonazad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

(2008) M.L. Castelló et al.   JOURNAL OF FOOD ENGINEERING

Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit

(2008) M.J. Moraga et al.   JOURNAL OF FOOD ENGINEERING

Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

(2008) G. Oms-Oliu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

(2008) G. Oms-Oliu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon

(2008) Encarna Aguayo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

(2007) M.S. Tapia et al.   FOOD HYDROCOLLOIDS

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

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