Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|3|605-611

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.3, 2015-03, pp. : 605-611

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characterisation of composite edible films based on wheat starch and whey‐protein isolate

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 2, 2015-02 ,pp. : 372-380

John Wiley & Sons Inc

Access to resources Recommend Favorite

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 8, 2015-08 ,pp. : M1823-M1830

John Wiley & Sons Inc

Access to resources Recommend Favorite

Quality of Strawberry

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 1, 2015-02 ,pp. : 80-90

John Wiley & Sons Inc

Access to resources Recommend Favorite

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1251-1258

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Grape Seed Powder and Whey Protein on Quality Characteristics of Chicken Nuggets

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 2, 2015-04 ,pp. : 83-93

John Wiley & Sons Inc

Access to resources Recommend Favorite