Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples-Reference-Cited by-同舟云学术

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Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples

Published:2017-11-22 Issue:6 Volume:98 Page:2302-2311
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Sarengaowa ¹²³,Hu Wenzhong²³^ORCID,Jiang Aili²³,Xiu Zhilong¹^ORCID,Feng Ke¹²³^ORCID

Affiliation:

1. School of Life Science and Biotechnology; Dalian University of Technology; Dalian China

2. College of Life Science; Dalian Nationalities University; Dalian China

3. Key Laboratory of Biotechnology and Bioresources Utilization; Ministry of Education; Dalian China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference49 articles.

1. Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality;Salinas-Roca;Food Control,2016

2. Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon;Carvalho;Postharvest Biol Technol,2016

3. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce;Oliveira;Int J Food Microbiol,2015

4. UV-A light treatment for controlling enzymatic browning of fresh-cut fruits;Lante;Innov Food Sci Emerg,2016

5. Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes;Robles-Sánchez;LWT - Food Sci Technol,2013

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