Effects of edible coatings on some quality parameters of Chinese water chestnut (Eleocharis tuberosa) during storage-Reference-Cited by-同舟云学术

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Effects of edible coatings on some quality parameters of Chinese water chestnut (Eleocharis tuberosa) during storage

Published:2013-03-13 Issue:7 Volume:48 Page:1404-1409
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Peng Yong,Li Yunfei,Yin Lu¹

Affiliation:

1. Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; 800 Dongchuan Road; Shanghai; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

1. Potential of chitosan coating in delaying the postharvest anthracnose (Colletotrichum gloeosporioides Penz.) of Eksotika II papaya;Ali;International Journal of Food Science and Technology,2010

2. Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis;Alvarez;European Food Research and Technology,2002

3. Relationship between character of skin cover of coated pears and permeance to water vapour and gases;Amarante;Postharvest Biology and Technology,2001

4. Alternatives to shellac coatings provide comparable gloss, internal gas modification, and quality for ‘delicious’ apple fruit;Bai;HortScience,2002

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Shellac-based materials: Structures, properties, and applications;International Journal of Biological Macromolecules;2024-11

2. Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality;Ultrasonics Sonochemistry;2024-02

3. CHITOSAN/CUMIN (CUMINUM CYMINUM L.) ESSENTIAL OIL EDIBLE BIODEGRADABLE COATING: ITS EFFECT ON MICROBIAL, PHYSICAL AND SENSORY PROPERTIES OF CHICKEN MEAT DURING REFERIGERATION;Carpathian Journal of Food Science and Technology;2021-03-31

4. Shellac: A promising natural polymer in the food industry;Trends in Food Science & Technology;2021-03

5. Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa);Food Science and Technology;2019-06

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