Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion-Reference-Cited by-同舟云学术

Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion

Published:2019-05-09 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kowalczyk Dariusz¹^ORCID,Kordowska‐Wiater Monika²,Kałwa Klaudia³,Skrzypek Tomasz⁴,Sikora Małgorzata¹,Łupina Katarzyna¹

Affiliation:

1. Department of Biochemistry and Food Chemistry University of Life Sciences in Lublin Lublin Poland

2. Department of Biotechnology, Microbiology and Human Nutrition University of Life Sciences in Lublin Lublin Poland

3. Department of Analysis and Food Quality Assessment University of Life Sciences in Lublin Lublin Poland

4. Confocal and Electron Microscopy Laboratory, Centre for Interdisciplinary Research John Paul II Catholic University of Lublin Lublin Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14004

Reference41 articles.

1. The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

2. Volatile Response of Four Apple Varieties with Different Coatings during Marketing at Room Temperature

3. Ethylene biosynthesis in Botrytis cinerea

4. Commission Regulation (EU)No 969/2014of 12 September 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Calcium ascorbate (E 302) and Sodium alginate (E 401) in certain unprocessed fruit and vegetables.

5. Ethylene Effects on In Vitro and In Vivo Growth of Certain Postharvest Fruit-Infecting Fungi

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