Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review
Author:
Affiliation:
1. Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
2. Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur 5200 Bangladesh
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14273
Reference50 articles.
1. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality
2. Cell Wall Stability of Fresh-Cut Fuji Apples Treated with Calcium Lactate
3. Fresh fruit and vegetables as vehicles for the transmission of human pathogens
4. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
5. A novel ionic amphiphilic chitosan derivative as a stabilizer of nanoemulsions: Improvement of antimicrobial activity of Cymbopogon citratus essential oil
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