Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)-Reference-Cited by-同舟云学术

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Published:2015-07-17 Issue:8 Volume:80 Page:M1823-M1830
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Treviño-Garza Mayra Z.¹,García Santos²,del Socorro Flores-González Ma.¹,Arévalo-Niño Katiushka¹

Affiliation:

1. Inst. de Biotecnología, Pedro de Alba s/n, Cd. Univ; C.P. 66455 San Nicolás de los Garza N.L. México

2. Dept. de Microbiología e Inmunología. Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León. Av. Pedro de Alba s/n, Cd. Universitaria C.P. 66455 San Nicolás de los Garza N.L. México

Funder

Consejo Nacional de Ciencia y Tecnologia

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride;Atress;J Hortic Sci Ornam Plants,2010

2. Effect of shrimp chitosan coatings as affected by chitosan extraction processes on postharvest quality of strawberry;Benhabiles;J Food Meas Charact,2013

3. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya;Brasil;LWT-Food Sci Technol,2012

4. Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries;Campaniello;Food Microbiol,2008

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