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Similar Items: Coating for minimally processed fruits and vegetables

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Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review
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Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables
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Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
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Edible coatings for fruits and vegetables
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Processing of fresh-cut 'Rojo Brillante' persimmon: strategies for minimizing quality loss
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Postharvest Disease Control and Quality Maintenance of Fresh Fruits and Vegetables by Antifungal Edible Coatings
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Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce
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Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
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Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
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High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
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Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons
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Effect of antioxidants and pH on the quality and polyphenol oxidase activity of minimally processed eggplant (Solanum melongena L.)
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Antifungal edible coatings for postharvest preservation of fresh fruit
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Effect of in-package cold plasma treatments on the quality of minimally processed apples
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Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
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Antifungal Edible Coatings for Fresh Citrus Fruit: A Review
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
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Antifungal edible coatings for postharvest disease control and quality maintenance of fresh fruits
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Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
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Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
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Effect of Soy protein-based edible coatings with antioxidant activity and modified atmosphere packaging on the quality of fresh-cut produces
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Chitosan and Other Edible Coatings for Fresh Fruit Postharvest Disease Control
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Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
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Physicochemical and sensory parameters correlation as a tool to establish the varietal aptitude of minimally processed peaches treated with gamma irradiation

Author: Baldwin, E. A.

Author: Dea, S.

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Coating for minimally processed fruits and vegetables