A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes

Author:

da Silva Ana Caroline Pereira,Barbosa Jhonatas Rodrigues,da Silva Araújo Cleidiane,Sousa Batista Jáira Thayse,Xavier Neves Eleda Maria Paixão,Pereira Cardoso Dilson Nazareno,Peixoto Joele Maria Regina Sarkis,de Fátima Henriques Lourenço Lúcia

Funder

Universidade Federal do Pará

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings;Alam;Food Hydrocolloids,2023

2. Recent trends in hydrogen-associated treatments for maintaining the postharvest quality of fresh and fresh-cut fruits and vegetables: A review;Ali;Food Control,2023

3. Gelatin-based films incorporated with buriti oil (Mauritia flexuosa L.) as active packaging for artisanal cheese conservation;Anjos;Bioresource Technology Reports,2023

4. Multifunctional performance of packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins;Bakhshizadeh;Food Control,2023

5. Carbon dots, cellulose nanofiber, and essential oil from Torreya grandis aril added to fish scale gelatin film for tomato preservation;Bao;International Journal of Biological Macromolecules,2023

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