Enzymatically crosslinked gelatin coating added of bioactive nanoparticles and antifungal agent: Effect on the quality of Benitaka grapes

Author:

Lemes Gislaine Franco,Marchiore Nicolli Grecco,Moreira Thaysa Fernandes Moya,Da Silva Tamires Barlati Vieira,Sayer Claudia,Shirai Marianne Ayumi,Gonçalves Odinei Hess,Gozzo Angela Maria,Leimann Fernanda VitóriaORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effect of CaCl2 sprays on anthocyanin, pectin and phenolic acids fractionation in berry skin of two red grape (Vitis vinifera L.) cultivars during ripening;Abdel-salam;International Journal of Academic Research,2015

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3. Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation;Aloui;International Journal of Food Science & Technology,2014

4. Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps;Andrade;LWT - Food Science and Technology,2014

5. Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation;Bitencourt;Ciência Rural,2014

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