A comparative study of edible coatings and freshness paper on the quality of fresh North American pawpaw (Asimina triloba) fruits using TOPSIS-Shannon entropy analyses-Reference-Cited by-同舟云学术

A comparative study of edible coatings and freshness paper on the quality of fresh North American pawpaw (Asimina triloba) fruits using TOPSIS-Shannon entropy analyses

Published:2023 Issue: Volume:7 Page:100541
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Adainoo Bezalel^ORCID,Thomas Andrew L.,Krishnaswamy Kiruba^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference48 articles.

1. Physical characterization of frozen fruits from eight cultivars of the North American pawpaw (Asimina triloba);Adainoo;Front. Nutr.,2022

2. Correlations between color, textural properties and ripening of the North American pawpaw (Asimina triloba) fruit;Adainoo;Sustainable Food Technology,2023

3. The effect of sodium alginate-calcium chloride coating on the quality parameters and shelf life of strawberry cut fruits;Alharaty;Journal of Composites Science,2020

4. Chitosan- and alginate-based hydrogels for the adsorption of anionic and cationic dyes from water;Alsamman;Polymers,2022

5. A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS;Ansarifar;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

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