Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system
Author:
Funder
CSIR
Sree PVF, Andhra Pradesh
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05915-9.pdf
Reference30 articles.
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2. Cakmak H, Kumcuoglu S, Tavman S (2018) Production of edible coatings with twin-nozzle electrospraying equipment and the effects on shelf-life stability of fresh-cut apple slices. J Food Process Eng 41(1):e12627
3. Chauhan A, Patel MK, Nayak MK, Saini SS (2023) Chargeability study of disinfectants and the optimization of design parameters of a handheld electrostatic disinfection device for small scale applications. PLoS ONE 18(6):e0286740
4. Corbo MR, Campaniello D, Speranza B, Bevilacqua A, Sinigaglia M (2015) Non-conventional tools to preserve and prolong the quality of minimally-processed fruits and vegetables. Coatings 5(4):931–961
5. Dong F, Wang X (2017) Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries. Int J Biol Macromol 104:821–826
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