Similar Items: Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
- Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
- Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
- Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon
- Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
Author: 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
Author: 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)