Ejemplares similares: Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
- Effect of Soy protein-based edible coatings with antioxidant activity and modified atmosphere packaging on the quality of fresh-cut produces
- Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables
- Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
- Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
- Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
Autor: Ghidelli, Christian
- Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
- Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
- Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
- Coating for minimally processed fruits and vegetables
Autor: Mateos, Milagros
- Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
- Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
- Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
- Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)