Enhancing safety and shelf life of fresh‐cut mango by application of edible coatings and microencapsulation technique
Author:
Affiliation:
1. Higher Educational Complex of Saravan Saravan Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.98
Reference24 articles.
1. The antioxidative activity of some essential oils in reducing peroxidase activity and enzymatic browning in some vegetables;Alikhani M.;J. Agric. Sci. Nat. Resour.,2009
2. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
3. Activity of Softening Enzymes during Cherry Maturation
4. Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex
5. Encapsulation of tannase for the hydrolysis of tea tannins
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