Preservation of Strawberries with an Antifungal Edible Coating Using Peony Extracts in Chitosan-Reference-Cited by-同舟云学术

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Preservation of Strawberries with an Antifungal Edible Coating Using Peony Extracts in Chitosan

Published:2016-08-01 Issue:11 Volume:9 Page:1951-1960
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Pagliarulo Caterina,Sansone Francesca,Moccia Stefania,Russo Gian Luigi,Aquino Rita Patrizia,Salvatore Paola,Di Stasio Michele,Volpe Maria Grazia

Funder

Sostenibilità della filiera agroalimentare italiana (SO.FI.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/s11947-016-1779-x.pdf

Reference62 articles.

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2. Benhamou, N. (1996). Elicitor-induced plant defense pathways. Trends in Plant Science, 1(7), 233–240.

3. Bolling, B., Dolnikowski, G., Blumberg, J., & Chen, C. Y. (2010). Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year. Food Chemistry, 122, 819–825.

4. Cerezo, A. B., Cuevas, E. P., Winterhalter, P., García-Parrilla, M. C., & Troncoso, M. A. (2010). Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry. Food Chemistry, 123, 574–582.

5. Chatterjee, S., Chatterjee, B. P., & Guha, A. K. (2014). A study on antifungal activity of water-soluble chitosan against Macrophomina phaseolina. International Journal of Biological Macromolecules, 67, 452–457.

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