Development and application of edible coatings in minimally processed fruit

Autor:	Ricardo D. ANDRADE PIZARRO, Carmen E. PÉREZ CERVERA, Deivis E. LUJÁN RHENALS
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Zdroj:	Vitae, Vol 23, Iss 1 (2016)
Druh dokumentu:	article
ISSN:	0121-4004 2145-2660
DOI:	10.17533/vitae.v23n1a01
Popis:	The consumer’s interest to purchase safe, nutritious, minimally processed, and healthy food has increased consumption of various fruits and vegetables. Generally, the quality of fruits depends on nutritional, microbiological and organoleptic properties, all of which are exposed to dynamic changes during harvesting, storage, and marketing. These changes are mainly due to the interactions between the fruits and its surroundings or migration among different inner components, which can result in loss of moisture and some volatile compounds.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/dd438a0dce0247519b756971eee33f19 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF