The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5 ± 1 °C, 85 ± 10 % RH) were evaluated. Uncoated fresh-cut pineapple was stored under the same condition and served as the control. For cross-linking reaction which was necessary for gel formation of gellan gum, a 2 % (w/v) calcium chloride solution that contained 1 % (w/v) ascorbic acid and 1 % (w/v) citric acid (as antibrowning agents) was used. The results obtained show that the respiration rate and weight loss of gellan-based coated samples were significantly (p 0.05) diffe...
Little information is available regarding the incorporation of dietary fiber into edible films and c...
Edible coatings associated to minimally processed fruits are conducted mainly to reduce water loss a...
This study evaluated the effects of storage temperature and different packaging on the physicochemic...
In the present study, polysaccharide-based edible coating formulations were investigated and optimis...
The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjec...
The use of edible coatings in vegetable products has been increasing because it offers several advan...
The use of edible coatings in vegetable products has been increasing because it offers several advan...
The chemical changes in N36 and Gandul pineapples stored at 10 ± 1 °C; 85–88% RH and the effects of ...
The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incor...
Efficacy of carboxymethyl cellulose (CMC)-based edible coating having calcium chloride (1%) and asco...
Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through...
In this research the effect of edible coatings based on aloe vera and cassava starch on the physicoc...
The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0...
The selling strategy of peeled honey pineapple is carried out to attract consumers who want fresh, u...
Stored pineapples exhibit weight loss, over ripening, fungal attack and sometimes internal browning ...
Little information is available regarding the incorporation of dietary fiber into edible films and c...
Edible coatings associated to minimally processed fruits are conducted mainly to reduce water loss a...
This study evaluated the effects of storage temperature and different packaging on the physicochemic...
In the present study, polysaccharide-based edible coating formulations were investigated and optimis...
The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjec...
The use of edible coatings in vegetable products has been increasing because it offers several advan...
The use of edible coatings in vegetable products has been increasing because it offers several advan...
The chemical changes in N36 and Gandul pineapples stored at 10 ± 1 °C; 85–88% RH and the effects of ...
The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incor...
Efficacy of carboxymethyl cellulose (CMC)-based edible coating having calcium chloride (1%) and asco...
Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through...
In this research the effect of edible coatings based on aloe vera and cassava starch on the physicoc...
The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0...
The selling strategy of peeled honey pineapple is carried out to attract consumers who want fresh, u...
Stored pineapples exhibit weight loss, over ripening, fungal attack and sometimes internal browning ...
Little information is available regarding the incorporation of dietary fiber into edible films and c...
Edible coatings associated to minimally processed fruits are conducted mainly to reduce water loss a...
This study evaluated the effects of storage temperature and different packaging on the physicochemic...