Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums
Author:
Affiliation:
1. Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
2. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29634 USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16243
Reference31 articles.
1. Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch
2. Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise
3. Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes
4. Effect of Aloevera gel /tamarind starch/whey protein based edible coating on shelf life and postharvest quality of ber fruit ( Ziziphusmauritiana ) stored at 4 ± 1°C and at 25 ± 2°C
5. Pre‐processedfruits as raw materials: part I – different forms, process conditions and applications
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