Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut-Reference-Cited by-同舟云学术

Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut

Published:2021-10-31 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Habibi Asaad,Yazdani Navid,Chatrabnous Najme,Koushesh Saba Mahmoud,Vahdati Kourosh

Funder

Iran National Science Foundation (INSF), University of Tehran and Center of Excellence for Walnut Improvement and Technology

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05301-3.pdf

Reference36 articles.

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2. Arab MM, Marrano A, Abdollahi-Arpanahi R, Leslie CA, Askari H, Neale DB, Vahdati K (2019) Genome-wide patterns of population structure and association mapping of nut-related traits in Persian walnut populations from Iran using the Axiom J. regia 700K SNP array. Sci Rep 9(1):1–14

3. Askari G, Yazdekhasti N, Mohammadifard N, Sarrafzadegan N, Bahonar A, Badiei M, Sajjadi F, Taheri M (2013) The relationship between nut consumption and lipid profile among the Iranian adult population; isfahan healthy heart program. Eur J Clin Nutr 67(4):385–389

4. Benítez S, Achaerandio I, Sepulcre F, Pujolà M (2013) Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit. Postharvest Biol Technol 81:29–36

5. Cardarelli M, Rouphael Y, Pellizzoni M, Colla G, Lucini L (2017) Profile of bioactive secondary metabolites and antioxidant capacity of leaf exudates from eighteen aloe species. Ind Crops Prod 108:44–51

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