Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum
Summary The objective of this study was to evaluate the potential of turnip extract and xanthan gum in the conservation of minimally processed apples. The apples were washed, sanitized with sodium hypochlorite (200 ppm) for 15 minutes, peeled, and cut into eight pieces prior to being subjected to on...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2016-01-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100400&lng=en&tlng=en |