Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana - Bico, S.L.S.; Raposo, M.F.J.; Morais, R.M.S.C.; Morais, A.M.M.B. (Food control, 2009)
Keywords: Ascorbic acid; bananas; Calcium chloride; Carrageenan; catechol oxidase; coatings; color; Controlled atmosphere; controlled atmosphere storage; Cysteine; dipping; edible films; enzyme activity; firmness; food composition; food contamination; food storage; Fresh-cut banana; fresh-cut foods; microbiological quality; phenolic compounds; physicochemical properties; Portugal; soluble solids; storage quality; titratable acidity; total soluble solids; Portugal; Cysteine; Ascorbic acid; Carrageenan; Controlled atmosphere; Fresh-cut banana; Calcium chloride