Evaluation of Aloe arborescens gel as new coating to maintain the organoleptic and functional properties of strawberry ( Fragaria × ananassa cv. Cadonga) fruits-Reference-Cited by-同舟云学术

Evaluation of Aloe arborescens gel as new coating to maintain the organoleptic and functional properties of strawberry ( Fragaria × ananassa cv. Cadonga) fruits

Published:2019-09-19 Issue:2 Volume:55 Page:861-870
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sicari Vincenzo¹^ORCID,Loizzo Monica Rosa²^ORCID,Pellicanò Teresa M.¹,Giuffrè Angelo M.¹,Poiana Marco¹

Affiliation:

1. Department of Agraria University ‘Mediterranea’ of Reggio Calabria Salita Melissari, Feo di Vito Reggio Calabria 89124 Italy

2. Department of Pharmacy, Health and Nutritional Sciences University of Calabria Via P. Bucci – Edificio Polifunzionale, Arcavacata di Rende Cosenza 87036 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14349

Reference49 articles.

1. Edible coating for preservation of perishable foods: a review;Akhtara J.;Journal of Ready Eat Food,2015

2. Development and application of edible coatings in minimally processed fruit;Andrade Pizarro R.D.;Vitae, Revista de La Facultad de Ciencias Farmacéuticas Y Alimentarias,2016

3. Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

4. Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate-Acetylated Monoglyceride Films

5. Influence of Chitosan-Based Coatings with UV Irradiation on Quality of Strawberry Fruit During Cold Storage

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