Response surface optimization of the effect of <i>Aloe vera</i> gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit-Reference-Cited by-同舟云学术

Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit

Published:2022-08-24 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Abdollahi Mohaddese¹,Bazargani‐Gilani Behnaz¹^ORCID,Aghajani Narjes²^ORCID,Daraei Garmakhany Amir³^ORCID

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Science Bu‐Ali Sina University Hamedan Iran

2. Department of Food Science and Technology, Bahar Faculty of Food Science and Technology Bu‐Ali Sina University Hamedan Iran

3. Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources Bu‐Ali Sina University Hamedan Iran

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17019

Reference55 articles.

1. Effects of edible coatings from aloe vera gel on quality and postharvest physiology of Ananas comosus (l.) fruit during ambient storage;Adetunji C.;Global Journal of Science Frontier Research Bio‐Tech & Genetics,2012

2. Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils

3. Changes in quality parameters of orange juice deacidified by ion exchange resins

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