Effect of Chitosan-Olive Oil Processing Residues Coatings on Keeping Quality of Cold-Storage Strawberry (Fragaria ananassa . Var. Festival)-Reference-Cited by-同舟云学术

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Effect of Chitosan-Olive Oil Processing Residues Coatings on Keeping Quality of Cold-Storage Strawberry (Fragaria ananassa . Var. Festival)

Published:2016-08-05 Issue:5 Volume:39 Page:504-515
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Khalifa Ibrahim¹,Barakat Hassan¹,El-Mansy Hamdy A.¹,Soliman Soliman A.¹

Affiliation:

1. Department Food Technology; Faculty of Agriculture, Benha University; Moshtohor, 13736 Qaliuobia Egypt

Funder

Benha university project [Utilization of some agricultural wastes in food and feed processing - A/1/2]

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12213/fullpdf

Reference65 articles.

1. Chitosan application for active bio-based films production and potential in the food industry: Review;Aider;LWT-Food Sci. Technol.,2010

2. Use of antimicrobial methylcellulose films to control Staphylococcus aureus during storage of kasar cheese;Ayana;Packaging Technol. Sci.,2009

3. Delay of ripening of ‘Pedro sato’ guava with 1-methylcyclopropene;Bassetto;Postharvest Biol. Technol.,2005

4. Banana ripening: Implications of changes in glycolytic intermediate concentrations, glycolytic and gluconeogenic carbon flux, and fructose 2, 6-bisphosphate concentration;Beaudry;Plant Physiol.,1989

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