Effects of Aloe-pectin coatings and osmotic dehydration on storage stability of mango slices-Reference-Cited by-同舟云学术

Effects of Aloe-pectin coatings and osmotic dehydration on storage stability of mango slices

Published:2022 Issue: Volume:25 Page:
ISSN:1981-6723
Container-title:Brazilian Journal of Food Technology
language:
Short-container-title:Braz. J. Food Technol.

Author:

Haneef Nabeela¹^ORCID,Garièpy Yvan²,Raghavan Vijaya²,Kurian Jiby Kudakasseril²,Hanif Najma³,Hanif Tahira⁴

Affiliation:

1. Arid Agriculture University, Pakistan

2. McGill University, Canada

3. National University of Science and Technology, Pakistan

4. National Agriculture Research Center, Pakistan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232022000100449&tlng=en

Reference46 articles.

1. Aloe Vera gel edible coating for shelf life and antioxidant proprieties preservation of andean blackberry;Arrubla Vélez J. P.;Processes (Basel, Switzerland),2021

2. Official methods of analysis of the Association of Official Analytical Chemists,2000

3. Osmotic dehydration of mango cubes: effect of novel gluten-based coating;Azam M.;Drying Technology,2013

4. A review into the effectiveness of ozone technology for improving the safety and preserving the quality of fresh-cut fruits and vegetables;Botondi R.;Foods,2021

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