The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life
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- 作者：Adriana C. Guerreiroa ; b ; Custó ; dia M.L. Gagob ; Maria L. Faleiroc ; Maria G.C. Miguelb ; Maria D.C. Antunesa ; b ; mantunes@ualg.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Alginate ; Pectin ; &lsquo ; Bravo de Esmolfe&rsquo ; Fruit quality
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：210-219
- 全文大小：334 K
文摘
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Study of edible coatings with anti-browning agents on fresh-cut ‘Bravo de Esmolfe’ apple.
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Effect of edible coatings and anti-browning agents on sensory and nutritional attributes.
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Fresh-cut ‘Bravo de Esmolfe’ apple shelf-life.
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Coatings and anti-browning agents maintained most quality attributes.
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The use of the edible coatings can be considered as safe and effective treatment.