An approach to improve the safety and quality of ready‐to‐eat blueberries-Reference-Cited by-同舟云学术

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An approach to improve the safety and quality of ready‐to‐eat blueberries

Published:2018-12-13 Issue:2 Volume:39 Page:e12602
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Bambace María Florencia¹²^ORCID,Gerard Liliana Mabel³,Moreira María del Rosario¹²

Affiliation:

1. Grupo de Investigación en Ingeniería en Alimentos, Facultad de IngenieríaUniversidad Nacional de Mar del Plata Buenos Aires Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

3. Facultad de Ciencias de la AlimentaciónUniversidad Nacional de Entre Ríos Entre Ríos Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Universidad Nacional de Mar del Plata

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12602

Reference37 articles.

1. The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

2. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli

3. Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries

4. Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

5. Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature

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