Quality preservation of walnut kernels using edible coatings
The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey protein isolates (WP) were prepared. Coated and uncoated...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2018-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1749 |