Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (Solanum Lycopersicum L.) Fruits during Storage-Reference-Cited by-同舟云学术

Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (Solanum Lycopersicum L.) Fruits during Storage

Published:2012-12-16 Issue:3 Volume:38 Page:971-979
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Al-Juhaimi Fahad Y.¹

Affiliation:

1. Department of Food Science and Nutrition; College of Food and Agricultural Sciences, King Saud University; PO Box 2460 Riyadh 11451 Kingdom of Saudi Arabia

Funder

King Saud University, Deanship of Scientific Research, College of Food and Agricultural Sciences, Research Center

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12053/fullpdf

Reference34 articles.

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3. Effect of gum arabic edible coating on weight loss, firmness and sensory characteristics of cucumber (Cucumis sativus L.) fruit during storage;Al-Juhaimi;Pak. J. Bot.,2012

4. Modelling kinetics of thermal degradation of color of peach puree;Avila;J. Food Eng.,1999

5. Use of activated carbon inside modified atmosphere packages to maintain tomato fruit quality during cold storage;Bailén;J. Agric. Food Chem.,2006

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