Jujube preservation using chitosan film with nano-silicon dioxide-Reference-Cited by-同舟云学术

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Jujube preservation using chitosan film with nano-silicon dioxide

Published:2012-12 Issue:3 Volume:113 Page:408-414
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yu Youwei,Zhang Shaoying,Ren Yinzhe,Li Hui,Zhang Xiaona,Di Jinhua

Funder

National Natural Science Foundation of China

Shanxi Province Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Chitosan application for active bio-based films production and potential in the food industry: review;Aider;LWT-Food Science and Technology,2010

2. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit;Assis;Postharvest Biology and Technology,2001

3. The distribution of vitamin C in plant and animal tissues, and its determination;Bessey;Journal of Biological Chemistry,1933

4. Inhibitory effect of essential oils against Colletotrichum gloeosporioides and Rhizopus stolonifer in stored papaya fruit and their possible application in coatings;Bosquez-Molina;Postharvest Biology and Technology,2010

5. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables;Devlieghere;Food Microbiology,2004

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2. Research on jujube storage and preservation system based on Internet of Things (IoT);Scientific Reports;2024-08-27

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4. Budding mutation reprogrammed flavonoid biosynthesis in jujube by deploying MYB41 and bHLH93;Plant Physiology and Biochemistry;2024-06

5. Chitosan–putrescine nanoparticle coating attenuates postharvest decay and maintains ROS scavenging system activity of strawberry cv. ‘Camarosa’ during cold storage;Folia Horticulturae;2024-06-01

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