Effect of Three Different
Actinidia deliciosa A
hydroxypropyl methylcellulose
lemon essential oil
natural antimicrobial agents
post-harvest technologies
sustainability
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
16 Jul 2020
16 Jul 2020
Historique:
received:
04
06
2020
revised:
11
07
2020
accepted:
14
07
2020
entrez:
26
7
2020
pubmed:
28
7
2020
medline:
28
7
2020
Statut:
epublish
Résumé
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1)
Identifiants
pubmed: 32708692
pii: foods9070939
doi: 10.3390/foods9070939
pmc: PMC7404722
pii:
doi:
Types de publication
Journal Article
Langues
eng
Références
Crit Rev Food Sci Nutr. 2004;44(4):223-37
pubmed: 15462127
Food Chem Toxicol. 2007 Dec;45(12):2341-51
pubmed: 17723258
Food Microbiol. 2018 Aug;73:298-304
pubmed: 29526216
Int J Food Microbiol. 2013 Jun 17;164(2-3):135-40
pubmed: 23673058
Crit Rev Food Sci Nutr. 2002 Jan;42(1):67-89
pubmed: 11833637
Nat Prod Res. 2014;28(6):383-91
pubmed: 24443967
Food Chem. 2020 Jun 30;316:126340
pubmed: 32036183
Crit Rev Food Sci Nutr. 1995 Nov;35(6):509-24
pubmed: 8777016
Food Chem Toxicol. 2008 Feb;46(2):446-75
pubmed: 17996351
J Food Prot. 1999 Oct;62(10):1128-35
pubmed: 10528715
Int J Food Microbiol. 2004 Aug 1;94(3):223-53
pubmed: 15246235
Compr Rev Food Sci Food Saf. 2016 Nov;15(6):1080-1103
pubmed: 33401837
J Agric Food Chem. 2005 Oct 5;53(20):7807-13
pubmed: 16190634
J Agric Food Chem. 2008 Feb 27;56(4):1361-70
pubmed: 18247535
J Agric Food Chem. 2008 Nov 26;56(22):10689-96
pubmed: 18950188
Int Immunopharmacol. 2004 Dec 20;4(14):1745-55
pubmed: 15531291
J Microbiol Methods. 2001 Mar 1;44(2):121-9
pubmed: 11165341
J Agric Food Chem. 2005 Aug 10;53(16):6403-7
pubmed: 16076125
J Food Sci Technol. 2016 Aug;53(8):3320-3328
pubmed: 27784926