Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review-Reference-Cited by-同舟云学术

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

Published:2018-03 Issue: Volume:89 Page:198-209
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yousuf Basharat,Qadri Ovais Shafiq,Srivastava Abhaya Kumar

Funder

Department of Post Harvest Engineering and Technology

Faculty of Agricultural Sciences

Aligarh Muslim University, India

Publisher

Elsevier BV

Subject

Food Science

Reference98 articles.

1. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chemistry,2008

2. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chemistry,2009

3. Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples;Alves;LWT - Food Science and Technology,2017

4. The shelf-life of minimally processed fresh-cut melons;Ayhan;Journal of Food Quality,1998

5. Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples;Azarakhsh;International Food Research Journal,2012

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