Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage-Reference-Cited by-同舟云学术

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Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage

Published:2019-03 Issue: Volume:101 Page:152-160
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Glicerina Virginia^ORCID,Tylewicz Urszula^ORCID,Canali Giada,Siroli Lorenzo,Rosa Marco Dalla,Lanciotti Rosalba^ORCID,Romani Santina

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2008

2. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa;Journal of Food Science & Technology,2009

3. Minimal processing of fresh produce. Minimally processed fruits and vegetables;Ahvenainen,2000

4. Official method of analysis. Association of Official Analytical Chemists;AOAC,2002

5. Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit;Beirão-da-Costa;Journal of Food Engineering,2006

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2. Effect of tragacanth gum (Astragalus gummifer) and melaleuca essential oil to extend the shelf life of minimally processed pineapples;Acta Scientiarum. Technology;2024-02-19

3. Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples;Agriculture;2023-04-24

4. Effects of muña essential oil (Minthostachys mollis) added in edible coating based on black maca flour (Lepidium meyenii Walpers) and nanoclay for shelf-life prolongation of minimally processed melon (Cucumis melo L.);2022-10-11

5. Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage;Journal of the Science of Food and Agriculture;2022-02-12

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