Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C-Reference-Cited by-同舟云学术

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Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C

Published:2019-09 Issue: Volume:21 Page:100361
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Yousuf Basharat,Srivastava Abhaya Kumar

Funder

Council of Scientific and Industrial Research, New Delhi, India

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference45 articles.

1. Official method 981.12. pH of acidified foods. Official methods of analysis;AOAC,1990

2. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple;Azarakhsh;Postharvest Biology and Technology,2014

3. Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh-cut pineapple;Benitez;Journal of Food Process Engineering,2014

4. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv “Pérola”);Bierhals;Journal of Food Science,2011

5. Preparation and physical properties of soy protein isolate and gelatin composite films;Cao;Food Hydrocolloids,2007

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3. Preservative effects of Osmanthus fragrans flower flavonoids on fresh-cut Yuluxiang pear;Heliyon;2024-05

4. Economic and environmental analysis of producing soy protein-cellulose-based bionanocomposite fruit coating;Industrial Crops and Products;2024-05

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