Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM). Wei...
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| Главные авторы: | , , , , |
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| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/24166/1/24166.pdf |
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