Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes-Reference-Cited by-同舟云学术

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Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

Published:2016-11-15 Issue:2 Volume:10 Page:349-357
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Zhang Lifen,Chen Fusheng,Zhang Penglong,Lai Shaojuan,Yang Hongshun^ORCID

Funder

Ministry of Education - Singapore

National University of Singapore

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Applied Basic Research Project (Agricultural) Suzhou Science and Technology Planning Programme

Technology Innovation Talent Fund by Henan University of Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-016-1820-0.pdf

Reference42 articles.

1. Ali, M. S., Nakano, K., & Maezawa, S. (2004). Combined effect of heat treatment and modified atmosphere packaging on the color development of cherry tomato. Postharvest Biology and Technology, 34(1), 113–116.

2. Baldwin, E. A., Nisperos-Carriedo, M. O., & Baker, R. A. (1995). Edible coatings for lightly processed fruits and vegetables. HortScience, 30(1), 35–38.

3. Baraiya, N. S., Rao, T. V. R., & Thakkar, V. R. (2015). Improvement of postharvest quality and storability of jamun fruit (Syzygium cumini L. Var. Paras) by zein coating enriched with antioxidants. Food and Bioprocess Technology, 8(11), 2225–2234.

4. Billy, L., Mehinagic, E., Royer, G., Renard, C. M. G. C., Arvisenet, G., Prost, C., & Jourjon, F. (2008). Relationship between texture and pectin composition of two apple cultivars during storage. Postharvest Biology and Technology, 47(3), 315–324.

5. Bu, G., Zhu, T., Chen, F., Zhang, N., Liu, K., Zhang, L., & Yang, H. (2015). Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation. European Food Research and Technology, 240, 285–293.

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