USE OF CHITOSAN AND CHITOSAN-CASEINATE COATING TO PROLONG SHELF LIFE OF MINIMALLY PROCESSED APPLES
The effect of biopolymer coatings (1% chitosan, 2% chitosan, caseinate/chitosan blend at ratio 2/1) in combination with anti-browning agent (1% citric acid, 1% l-ascorbic acid agents, 1% Ca[Cl.sub.2]) on the shelf life of minimally processed apples was studied. The experimental works were divided in...
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Published in | Italian journal of food science Vol. 30; no. 5SI; p. 30 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Chiriotti Editori S.r.l
01.01.2018
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Subjects | |
Online Access | Get full text |
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