Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots ( Daucus carota L.) during cold storage-Reference-Cited by-同舟云学术

Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots ( Daucus carota L.) during cold storage

Published:2020-07-13 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kowalczyk Dariusz¹^ORCID,Skrzypek Tomasz²,Łupina Katarzyna¹

Affiliation:

1. Department of Biochemistry and Food Chemistry University of Life Sciences in Lublin Lublin Poland

2. Confocal and Electron Microscopy Laboratory Centre for Interdisciplinary Research John Paul II Catholic University of Lublin Lublin Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14713

Reference44 articles.

1. Inhibition mechanisms of the browning process in vegetables and fruits by various inhibitors;Ali H. M.;Journal of Nutrition & Food Sciences,2016

2. Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots

3. Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

4. Mechanism of Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage

5. Morphological Comparison of Two Varieties of Carrots During Growth and Storage: Scanning Electron Microscopy

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