Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique

Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces...

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Detalles Bibliográficos
Autor principal: Alikhani, Majid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048606/
https://www.ncbi.nlm.nih.gov/pubmed/24936290
http://dx.doi.org/10.1002/fsn3.98

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048606/
https://www.ncbi.nlm.nih.gov/pubmed/24936290
http://dx.doi.org/10.1002/fsn3.98

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