✦ LIBER ✦

Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples

✍ Scribed by M.B. Perez-Gago; M. Serra; M. Alonso; M. Mateos; M.A. del Río

Book ID: 113859648
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 197 KB
Volume: 36
Category: Article
ISSN: 0925-5214
DOI: 10.1016/j.postharvbio.2004.10.009

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Color change of fresh-cut apples coated

Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings

✍ M.B. Perez-Gago; M. Serra; M.A. del Río 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 413 KB

Effect of Solid Content and Lipid Conten

Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples

✍ M.B. Perez-Gago; M. Serra; M. Alonso; M. Mateos; M.A. Del Río 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 188 KB

Alginate and gellan-based edible coating

Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples

✍ M.A. Rojas-Graü; M.S. Tapia; F.J. Rodríguez; A.J. Carmona; O. Martin-Belloso 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 396 KB

Effect of Antifungal Hydroxypropyl Methy

Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored “Ortanique” Mandarins

✍ Silvia A. Valencia-Chamorro; María B. Pérez-Gago; Miguel A. Del Río; Lluís Palou 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 276 KB

Effect of beeswax content on hydroxyprop

Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)

✍ María Llanos Navarro-Tarazaga; Alberto Massa; María Bernardita Pérez-Gago 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 444 KB

Effect of solid content and composition

Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges

✍ Adriana Contreras-Oliva; Cristina Rojas-Argudo; Maria B. Pérez-Gago 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 649 KB