EFFECTS OF EDIBLE SURFACE COATINGS (SODIUM CARBOXYMETHYL CELLULOSE, SODIUM CASEINATE AND GLYCEROL) ON STORAGE QUALITY OF BERANGAN BANANA (MUSA SAPIENTUM CV. BERANGAN) USING RESPONSE SURFACE METHODOLOGY

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

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Influence of glycerol and chitosan on tapioca starch-based edible film properties

(2008) S. Chillo et al.   JOURNAL OF FOOD ENGINEERING

Composite and bi-layer films based on gelatin and chitosan

(2008) S. Rivero et al.   JOURNAL OF FOOD ENGINEERING

Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality

(2008) Pedro Javier Zapata et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of a mango film on quality of whole and minimally processed mangoes

(2008) Rungsinee Sothornvit et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Bananas, raw materials for making processed food products

(2008) Guylène Aurore et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology

(2007) Y YUAN et al.   FOOD CHEMISTRY

Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures

(2007) Maria José Fabra et al.   JOURNAL OF FOOD ENGINEERING