Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh‐cut pineapple cubes-Reference-Cited by-同舟云学术

Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh‐cut pineapple cubes

Published:2021-11-03 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Kumar Pushpendra¹^ORCID,Sethi Shruti²^ORCID,Varghese Eldho³^ORCID

Affiliation:

1. Department of Post Harvest Management, College of Horticulture and Forestry Central Agricultural University (I) Pasighat India

2. Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India

3. Fishery Resources Assessment Division (FRAD) ICAR‐Central Marine Fisheries Research Institute Kochi India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16053

Reference38 articles.

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2. Shelf life of minimally processed pineapples treated with ascorbic and citric acids

3. Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model

4. Optimization of alginate and gellan‐based edible coating formulations for fresh‐cut pineapples;Azarakhsh N.;International Food Research Journal,2012

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