The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the wa...

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Detalles Bibliográficos
Autores principales: Senturk Parreidt, Tugce, Lindner, Martina, Rothkopf, Isabell, Schmid, Markus, Müller, Kajetan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617377/
https://www.ncbi.nlm.nih.gov/pubmed/31212593
http://dx.doi.org/10.3390/foods8060203

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617377/
https://www.ncbi.nlm.nih.gov/pubmed/31212593
http://dx.doi.org/10.3390/foods8060203

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