Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regiaL.) kernels-Reference-Cited by-同舟云学术

Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regiaL.) kernels

Published:2017-04-26 Issue:6 Volume:52 Page:1425-1431
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kowalczyk Dariusz¹^ORCID,Zięba Emil²,Skrzypek Tomasz²,Baraniak Barbara¹

Affiliation:

1. Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna 8 Lublin 20-704 Poland

2. Centre for Interdisciplinary Research; Confocal and Electron Microscopy Laboratory; John Paul II Catholic University of Lublin; Al. Kraśnicka 102 Lublin 20-718 Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13420/fullpdf

Reference44 articles.

1. Phytochemical Dictionary

2. Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations;Bonilla;Journal of Food Engineering,2012

3. Lipoxygenase activity in walnuts and almonds;Buranasompob;LWT - Food Science and Technology,2007

4. Cantwell , M. 2014 Estimates of shelf-life of raw nuts held at different temperatures http://ucanr.edu/datastoreFiles/234-2753.pdf

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