Microfibrillated cellulose (MFC) barrier coating for extending banana shelf life
Author:
Funder
Washington State University
USDA NIFA
US Endowment for Forestry and Communities
U.S. Forest Service
Forest Products Laboratory
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
1. Postharvest quality, technologies, and strategies to reduce losses along the supply chain of banana: A review;Al-Dairi;Trends in Food Science and Technology,2023
2. Carboxymethyl cellulose coating regulates cell wall polysaccharides disassembly and delays ripening of harvested banana fruit;Ali;Postharvest Biology and Technology,2022
3. Sustainable cellulose nanofiber films from carrot pomace as sprayable coatings for food packaging applications;Amoroso;ACS Sustainable Chemistry & Engineering,2022
4. Cellulose-based coating for tropical fruits: Method, characteristic and functionality;Bahmid;Food Reviews International,2023
5. Use of edible coatings to preserve quality of lightly (and slightly) processed products;Baldwin;Critical Reviews in Food Science and Nutrition,1995
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