Edible Coatings
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9780203500361.ch10
Reference76 articles.
1. Reduction in chilling injury to stored grapefruit (Citrus paradisi Macf.) by vegetable oils
2. Candelilla-shellac: An Alternative Formulation for Coating Apples
3. Optimization of Edible Coatings on Minimally Processed Carrots Using Response Surface Methodology
4. Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate-Acetylated Monoglyceride Films
5. Formulation of zein coatings for apples (Malus domestica Borkh)
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1. Development of Alginate-Chitosan Based Coating Enriched with ZnO Nanoparticles for Increasing the Shelf Life of Orange Fruits (Citrus sinensis L.);Journal of Polymers and the Environment;2022-03-24
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3. Survey Reveals Urban Consumers' Attitudes and Beliefs Regarding the Use of Wax on Apples;Journal of Food Quality;2014-01-13
4. The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit;Food and Bioprocess Technology;2013-03-13
5. Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties;Critical Reviews in Food Science and Nutrition;2012-06
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