Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
A soy protein isolate (SPI):beeswax (BW) edible coating was optimized based on BW and L-cysteine (Cys) content to reduce the enzymatic browning of fresh-cut artichoke. The effect of this optimized coating, combined with different modified atmospheres (MA) to extend the shelf-life of cut artichokes,...
| Main Authors: | , , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.11939/5264 |
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