Cargando…
Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis
In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch–whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties w...
Autores principales: | Basiak, Ewelina, Geyer, Martin, Debeaufort, Frédéric, Lenart, Andrzej, Linke, Manfred |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539741/ https://www.ncbi.nlm.nih.gov/pubmed/31064114 http://dx.doi.org/10.3390/ijms20092220 |
Ejemplares similares
-
How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films
por: Basiak, Ewelina, et al.
Publicado: (2018) -
Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder
por: Sifat, Saad A. D., et al.
Publicado: (2021) -
YOLOv7-Plum: Advancing Plum Fruit Detection in Natural Environments with Deep Learning
por: Tang, Rong, et al.
Publicado: (2023) -
Variability in the Content of Phenolic Compounds in Plum Fruit
por: Liaudanskas, Mindaugas, et al.
Publicado: (2020) -
Influence of Surface Corona Discharge Process on Functional and Antioxidant Properties of Bio-Active Coating Applied onto PLA Films
por: Božović, Ana, et al.
Publicado: (2023)