Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes-Reference-Cited by-同舟云学术

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Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes

Published:2016-05 Issue: Volume:199 Page:296-300
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Shengjun,Lu Mingsheng,Wang Shujun

Funder

Public science and technology research funds projects of ocean

National Natural Science Foundation of China

National Key Technology R&D Program of China

Priority Academic Program Development of Jiangsu Higher Education Institution

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Enzymatic extraction of polysaccharides from Laminaria japonica and their free radical scavenging activity and antimicrobial activity evaluation;Chen;Advanced Materials Research,2012

2. Aureobasidium pullulans in applied microbiology: A status report;Deshpande;Enzyme and Microbial Technology,1992

3. Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit;Fagundes;Postharvest Biology and Technology,2014

4. Inactivation of L. innocua, S. typhimurium and E. coli O157:H7 on surface and stem scar areas of tomatoes using in-package ozonation;Fan;Journal of Food Protection,2012

5. Food analysis;Hou,2004

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4. Rapid in situ formation of κ-carrageenan-carboxymethyl chitosan-kaolin clay hydrogel films enriched with arbutin for enhanced preservation of cherry tomatoes;International Journal of Biological Macromolecules;2024-07

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