Effect of chitosan-based edible coatings applied by vacuum impregnation on quality preservation of fresh-cut carrot

Author:

Vargas Maria,Chiralt Amparo,Albors Ana,González-Martínez Chelo

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference54 articles.

1. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots;Amanatidou;J. Food Sci.,2000

2. Postharvest physiology and quality of coated fruit and vegetables;Amarante;Hortic. Rev.,2001

3. AOAC, 1995. Official Methods of Analysis, 17th ed. Association of Analytical Chemists International, Washington, DC.

4. Application of casein–lipid edible film emulsions to reduce white blush on minimally processed carrots;Avena-Bustillos;Postharvest Biol. Technol.,1993

5. Optimization of edible coating formulations on zucchini to reduce water loss;Avena-Bustillos;J. Food Eng.,1994

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