Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during Storage-Reference-Cited by-同舟云学术

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during Storage

Published:2014-09-26 Issue:6 Volume:39 Page:1499-1508
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mahfoudhi Nesrine¹,Hamdi Salem¹

Affiliation:

1. Food Preservation Laboratory; High Institute of Food Industry; 58 Street Alain Savary El Khadra City Tunis 1003 Tunisia

Funder

High Institute of Food Industry of Tunisia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12369/fullpdf

Reference56 articles.

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2. Effect of maltodextrin concentration and drying temperature on quality properties of purple sweet potato flour;Ahmed;Food Sci. Biotechnol.,2009

3. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit;Ali;Postharvest Biol. Technol.,2010

4. Influence of edible coating on shelf life and quality of “picota” sweet cherries;Alonso;Eur. Food Res. Technol.,2004

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