Improvements in the color, phytochemical, and antioxidant properties of frozen ripe mango pieces using calcium chloride dipping and chitosan coating.
antioxidant capacity
bioactive compounds
edible coating
frozen fruit
mango
physicochemical properties
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Aug 2023
Aug 2023
Historique:
revised:
20
06
2023
received:
20
11
2022
accepted:
25
06
2023
medline:
7
8
2023
pubmed:
17
7
2023
entrez:
17
7
2023
Statut:
ppublish
Résumé
This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl
Identifiants
pubmed: 37458283
doi: 10.1111/1750-3841.16699
doi:
Substances chimiques
Antioxidants
0
Calcium Chloride
M4I0D6VV5M
Chitosan
9012-76-4
Phytochemicals
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3239-3254Subventions
Organisme : Industrial Post-doctorate Development for Agriculture, Food, Energy and Bio-materials for Future from Khon Kaen University
ID : (KKU-PMU-B) 63-006
Organisme : Fundamental Fund of Khon Kaen University and the National Science, Research and Innovation Fund (NSRF), Thailand
Informations de copyright
© 2023 Institute of Food Technologists.
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