Publicado 2020
“…The objective of the present work was to develop a soy protein-based
edible coating with antioxidant activity and to evaluate the combined
effect of selected edible coatings and modified atmosphere packaging
(MAP) conditions on the quality and shelf life of fresh-cut ‘Blanca de
Tudela’ artichoke, ‘Telma’ eggplant, and ‘Rojo Brillante’ persimmon
during storage at 5 ºC, which are characterized by a
relatively short shelf
life due to a rapid onset of enzymatic browning.
…”
Enlace del recurso
Tesis