Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films
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- 作者：Giovanna Rossi Marquez ; Prospero Di Pierro ; prospero.dipierro@unina.it" class="auth_mail" title="E-mail the corresponding author ; Loredana Mariniello ; Marilena Esposito ; Concetta V.L. Giosafatto ; Raffaele Porta
- 关键词：Shelf-life ; Apple ; Potato ; Carrot
- 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：124-130
- 全文大小：669 K
文摘
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Transglutaminase-crosslinked whey protein/pectin film was prepared as food coating.
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Fresh-cut apples, potatoes and carrots were preserved for 10 days by coating.
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The coating decreased food weight loss and prevented the microbial growth.
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Food coating counteracted both hardness and chewiness reduction of the products.