کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10540559 | 963407 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
⺠A novel coating based on shellac and aloe gel could be prepared for use as surface coating on cut fruits and vegetables. ⺠The shellac and aloe gel based surface coatings restricted respiration and ethylene synthesis rates as well as the enzymatic activities. ⺠Changes in Firmness, tristimulus colour values, electrolyte leakage and microbial proliferation were also restricted by the developed coatings. ⺠The synergistic effect of minimal processing and surface coatings maintained the keeping quality of apple slices during storage for a period of 30 days at 6±1 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 126, Issue 3, 1 June 2011, Pages 961-966
Journal: Food Chemistry - Volume 126, Issue 3, 1 June 2011, Pages 961-966
نویسندگان
O.P. Chauhan, P.S. Raju, Asha Singh, A.S. Bawa,