Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango-Reference-Cited by-同舟云学术

Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango

Published:2018-02-02 Issue:5 Volume:42 Page:e13591
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Salinas-Roca B.¹,Soliva-Fortuny R.¹,Welti-Chanes J.²,Martín-Belloso O.¹²^ORCID

Affiliation:

1. Department of Food Technology, Agrotecnio Center; University of Lleida, Rovira Roure 191; 25198 Lleida Spain

2. Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico; 64849 Monterrey Mexico

Funder

University of Lleida (Spain)

Tecnológico de Monterrey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13591/fullpdf

Reference37 articles.

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2. Combined effect of water loss and wounding stress on gene activation of metabolic pathways associated with phenolic biosynthesis in carrot;Becerra-Moreno;Frontiers in Plant Science,2015

3. Utilization of mango peels as a source of pectin and polyphenolics;Berardini;Innovative Food Science & Emerging Technologies,2005

4. Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations;Bonilla;Journal of Food Engineering,2012

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