Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices-Reference-Cited by-同舟云学术

Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices

Published:2022-02-17 Issue:4 Volume:15 Page:768-784
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Viacava Gabriela E.^ORCID,Cenci Marianina Perez,Ansorena María R.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02783-7.pdf

Reference69 articles.

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3. Ansorena, M. R., Marcovich, N. E., & Roura, S. I. (2011). Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage. Postharvest Biology and Technology, 59, 53–63. https://doi.org/10.1016/j.postharvbio.2010.08.011

4. Ansorena, M. R., Zubeldía, F., & Marcovich, N. E. (2016). Active wheat gluten films obtained by thermoplastic processing. LWT-Food Science and Technology, 69, 47–54. https://doi.org/10.1016/j.lwt.2016.01.020

5. Ayala-Zavala, J. F., del-Toro-Sánchez, L., Alvarez-Parrilla, E., & González-Aguilar, G. A. (2008a). High relative humidity in-package of fresh-cut fruits and vegetables: Advantage or disadvantage considering microbiological problems and antimicrobial delivering systems? Journal of Food Science, 73, R41–R47. https://doi.org/10.1111/j.1750-3841.2008.00705.x

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