Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms-Reference-Cited by-同舟云学术

Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms

Published:2021-01-12 Issue:2 Volume:86 Page:420-425
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Criado Paula¹,Fraschini Carole²,Shankar Shiv¹,Salmieri Stephane¹,Lacroix Monique¹^ORCID

Affiliation:

1. Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC) INRS Armand‐Frappier, Health and Biotechnology Centre, University of Quebec 531 Boulevard des Prairies Laval QC H7V 1B7 Canada

2. FPInnovations 570 boulevard Saint Jean Pointe‐Claire QC H9R 3J9 Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15580

Reference40 articles.

1. Surfactant-Assisted Poly(lactic acid)/Cellulose Nanocrystal Bionanocomposite for Potential Application in Paper Coating

2. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables

3. Development of a novel controlled-release nanocomposite based on poly(lactic acid) to increase the oxidative stability of soybean oil

4. Gellan gum-based novel composite hydrogel: Evaluation as adsorbent for cationic dyes

5. Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

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