Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple
出版年份 2023 全文链接
标题
Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple
作者
关键词
-
出版物
Food Bioscience
Volume 52, Issue -, Pages 102410
出版商
Elsevier BV
发表日期
2023-01-20
DOI
10.1016/j.fbio.2023.102410
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity
- (2021) Aji Prasetyaningrum et al. Polymers
- Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion
- (2018) Suriyan Supapvanich et al. Horticulture Environment and Biotechnology
- Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil
- (2018) Yingying Han et al. Food Packaging and Shelf Life
- Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages
- (2018) Xiaoyang Zhu et al. MOLECULES
- Improving quality of fresh-cut mango using polysaccharide-based edible coatings
- (2017) Blanca Salinas-Roca et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of Ca2+ induced crosslinking on the mechanical and barrier properties of cast alginate films
- (2017) Verena Jost et al. JOURNAL OF APPLIED POLYMER SCIENCE
- Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples
- (2017) Sarengaowa et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Intensification of enzyme catalysed synthesis of hexyl acetate using sonication
- (2017) Ashwini R. Deshmukh et al. Green Processing and Synthesis
- Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil
- (2016) Sabina Galus et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- A new insight to the effect of calcium concentration on gelation process and physical properties of alginate films
- (2016) Jiwei Li et al. JOURNAL OF MATERIALS SCIENCE
- Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu)
- (2015) H. Ando et al. JOURNAL OF APPLIED MICROBIOLOGY
- Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation
- (2015) Karla Córdova Aguilar et al. JOURNAL OF FOOD ENGINEERING
- Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
- (2013) Nima Azarakhsh et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Novel composite blend microbeads of sodium alginate coated with chitosan for controlled release of amoxicillin
- (2012) Sudha C. Angadi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage
- (2011) Suriyan Supapvanich et al. FOOD CHEMISTRY
- Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration
- (2011) Sergio Benavides 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
- Preserving quality of fresh-cut products using safe technologies
- (2009) Gustavo Adolfo González-Aguilar et al. Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
- Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests
- (2009) Martin Steinhaus et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
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