Characterization of soy-protein based SO2-releasing pads for browning prevention in fresh-cut apples-Reference-Cited by-同舟云学术

Characterization of soy-protein based SO2-releasing pads for browning prevention in fresh-cut apples

Published:2018-01 Issue:1 Volume:16 Page:619-627
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Ortiz Cristian Matias¹²^ORCID,Mauri Adriana Noemí¹,Vicente Ariel Roberto¹²

Affiliation:

1. Department of Food Science, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT La Plata, CONICET, Facultad de Ciencias Exactas UNLP), Buenos Aires, Argentina

2. Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, Buenos Aires, Argentina

Funder

Fondo para la Investigación Científica y Tecnológica

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1440008

Reference47 articles.

1. Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples

2. Modified atmosphere packaging preserves quality of SO2-free ‘Superior seedless’ table grapes

3. Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Cited by 4 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

1. Natural active products in fruit postharvest preservation: A review;Food Frontiers;2024-07-30

2. Cellulose acetate-based SO2-releasing sheets: Preparation and characterization;Polymer Bulletin;2022-07-04

3. Converting soy protein isolate into biomass-based polymer electrolyte by grafting modification for high-performance supercapacitors;International Journal of Biological Macromolecules;2022-06

4. Fabrication of γ-cyclodextrin-Based metal-organic frameworks as a carrier of cinnamaldehyde and its application in fresh-cut cantaloupes;Current Research in Food Science;2022