<i>Amla</i> essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension-Reference-Cited by-同舟云学术

Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension

Published:2022-03-11 Issue:6 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Braich Amandeep Kaur¹,Kaur Gurkirat²^ORCID,Singh Arashdeep¹^ORCID,Dar B. N.³^ORCID

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana India

2. Electron Microscopy and Nanoscience Lab Punjab Agricultural University Ludhiana India

3. Department of Food Technology Islamic University of Science and Technology Srinagar India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16498

Reference100 articles.

1. Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinmaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes;Abbasi Z.;Journal of Food Science and Technology,2020

2. Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

3. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

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