Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been...

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Detalles Bibliográficos
Autores principales: Ramos, Marina, Mellinas, Cristina, Solaberrieta, Ignacio, Garrigós, María Carmen, Jiménez, Alfonso
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003668/
https://www.ncbi.nlm.nih.gov/pubmed/33804642
http://dx.doi.org/10.3390/foods10030665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003668/
https://www.ncbi.nlm.nih.gov/pubmed/33804642
http://dx.doi.org/10.3390/foods10030665

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