Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices

Autor:	Yousif A. I. Eltoum, Elfadil E. Babiker, Oladipupo Q. Adiamo
Rok vydání:	2017
Předmět:	0303 health sciences food.ingredient Water activity 030309 nutrition & dietetics Chemistry Blanching 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology food Gum arabic Dry matter Food science Food Science
Zdroj:	Journal of Culinary Science & Technology. 17:45-58
ISSN:	1542-8044 1542-8052
DOI:	10.1080/15428052.2017.1404535
Popis:	This study was conducted to investigate the effect of gum Arabic coatings of different concentrations (1, 5, and 10%) on quality attributes (dry matter [DM], water activity [aw], total soluble soli...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b1c6b893fb526bbf8a96e89a39aca0dd https://doi.org/10.1080/15428052.2017.1404535 Zobrazit plný text záznamu