Development and characterization of novel starch (mango kernel and litchi seed) based active edible coatings and films using ultrasonication: Effects on postharvest shelf life of Khasi mandarins-Reference-Cited by-同舟云学术

Development and characterization of novel starch (mango kernel and litchi seed) based active edible coatings and films using ultrasonication: Effects on postharvest shelf life of Khasi mandarins

Published:2024-06 Issue: Volume:39 Page:101610
ISSN:2352-5541
Container-title:Sustainable Chemistry and Pharmacy
language:en
Short-container-title:Sustainable Chemistry and Pharmacy

Author:

Kumar Nishant,Khan Azmat Ali,Pyngrope Davidson,Alanazi Amer M.,Upadhyay Ashutosh,Shukla Shruti

Funder

National Institute of Food Technology Entrepreneurship and Management

King Saud University

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Elsevier BV

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3. Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ Mandarin fruits during low temperature storage;Ali;Int. J. Biol. Macromol.,2021

4. The combined application of Arabic gum coating and γ-aminobutyric acid mitigates chilling injury and maintains eating quality of ‘Kinnow’ Mandarin fruits;Ali;Int. J. Biol. Macromol.,2023

5. Development of polysaccharides-based edible coatings for citrus fruits: a layer-by-layer approach;Arnon;Food Chem.,2015

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