Author:
Hemalatha Thiagarajan,UmaMaheswari Thiyagamoorthy,Senthil Rethinam,Krithiga Gunasekaran,Anbukkarasi Kaliyaperumal
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference43 articles.
1. M.A. Rojas-Graü, R. Soliva-Fortuny, O. Martín-Belloso, Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends Food Sci. Tech. 20, 438e447 (2009)
2. N. Mantilla, M.E. Castell-Perez, C. Gomes, R.G. Moreira, Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Food Sci. Technol. 51, 37–43 (2013)
3. M.Z. Elsabee, E.S. Abdou, Chitosan based edible films and coatings: a review. Mater. Sci. Eng. C Mater. Biol. Appl. 33, 1819–1841 (2013)
4. W.M. Xie, P.X. Xu, Q. Liu, Antioxidant activity of water-soluble chitosan derivates. Bioorg. Med. Chem. Lett. 11, 1699–1701 (2001)
5. G.M. Sapers, Chitosan enhances control of enzymatic browning in apple and pear juice by filtration. J. Food. Sci. 57, 1192–1193 (1992)
Cited by
60 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献