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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BlackWell Publishing Ltd
2014
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| 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 |