Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)-Reference-Cited by-同舟云学术

Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Published:2018-10-29 Issue:11 Volume:42 Page:e13786
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Koh Pei Chen¹,Noranizan Mohd Adzahan¹^ORCID,Karim Roselina¹,Nur Hanani Zainal Abedin¹,Lasik-Kurdyś Małgorzata²

Affiliation:

1. Faculty of Food Science and Technology, Department of Food Technology; Universiti Putra Malaysia; Serdang Malaysia

2. Faculty of Food Science and Nutrition, Department of Fermentation and Biosynthesis; Poznań University of Life Sciences; Poznań Poland

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13786/fullpdf

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3. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple;Azarakhsh;Postharvest Biology and Technology,2014

4. Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon;Bett-Garber;Journal of Food Quality,2011

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