Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film-Reference-Cited by-同舟云学术

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Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film

Published:2016-08-31 Issue:12 Volume:9 Page:2114-2124
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Reyes-Avalos M. C.,Femenia A.,Minjares-Fuentes R.,Contreras-Esquivel J. C.,Aguilar-González C. N.,Esparza-Rivera J. R.,Meza-Velázquez J. A.

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/s11947-016-1796-9.pdf

Reference70 articles.

1. Ahmed, M. J., Singh, Z., & Khan, A. S. (2009). Postharvest Aloe vera gel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage. International Journal of Food Science & Technology., 44(5), 1024–1033.

2. Andreuccetti, C., Carvalho, R. A., Galicia-García, T., Martínez-Bustos, F., & Grosso, C. R. F. (2011). Effect of surfactants on the functional properties of gelatin-based edible films. Journal of Food Engineering, 103(2), 129–136.

3. ASTM 96-92 (1990) Standard test methods for water vapor transmission of materials. In. American Society for Testing Materials.

4. Benavides, S., Villalobos-Carvajal, R., & Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering., 110(2), 232–239.

5. Benítez, S., Achaerandio, I., Pujolà, M., & Sepulcre, F. (2015). Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: a case of study with kiwifruit slices. LWT - Food Science and Technology., 61(1), 184–193.

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