Optimization of a new coating agar gel formulation using D‐optimal mixture design and study its effects on fresh‐cut apple slices along with cold storage
Author:
Affiliation:
1. Food Science Department Faculty of Agriculture Cairo University Giza Egypt
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16240
Reference35 articles.
1. Optimisation of ultrasound assisted extraction of pomposia (Syzygium cumini L.) anthocyanins and phenolic compounds based on response surface methodology;Abd El‐Salama E. A.;International Food Research Journal,2020
2. Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis
3. Preparation, characterization, and application of high-whiteness agar bleached with hydrogen peroxide
4. Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
5. Agar gel strength: A correlation study between chemical composition and rheological properties
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