Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples-Reference-Cited by-同舟云学术

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Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples

Published:2016-02 Issue: Volume:33 Page:589-595
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Augusto Ana,Simões Tiago,Pedrosa Rui,Silva Susana F.J.

Funder

Natl. Strategic Reference Framework (QREN)

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference30 articles.

1. The effects of different inorganic salts, buffer systems, and desalting of varthemia crude water extract on DPPH radical scavenging activity;Al-Dabbas;Food Chemistry,2007

2. Valuable compounds in macroalgae extracts;Andrade;Food Chemistry,2013

3. Influence of harvest time and 1-MCP application on postharvest ripening and ethylene biosynthesis of “jonagold” apple;Bulens;Postharvest Biology and Technology,2012

4. Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices;Chauhan;Food Chemistry,2011

5. Changes in nutritional properties of minimally processed apples during storage;Cocci;Postharvest Biology and Technology,2006

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