Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges
‘Valencia’ oranges were coated with edible coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW) and shellac. Coatings were prepared at two BW⁄ shellac ratios (1:3 and 3:1) and two solid content (SC) (4% and 8%). A commercial wax at a 10% SC, as a control of coated fruits, and an un...
| Main Authors: | , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
Wiley
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6157 https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2011.02767.x |
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