| Autor: |
Thanh Tung Pham, Le Phuong Lien Nguyen, László Baranyai, Thuy Linh Nguyen, Khanh Son Trinh |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 3, Pp 263-272 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2083-6007 |
| DOI: |
10.31883/pjfns/152667 |
| Popis: |
In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% ( w/v ) gelatin and without gelatin addition on respiratory rate and biochemical properties of banana during 8 days of storage at room temperature (75-80% relative humidity) were evaluated. The micrographs of scanning electron microscopy showed very thin coating layers ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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