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Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples
- Rojas-Graü, M.A., Tapia, M.S., Rodríguez, F.J., Carmona, A.J., Martin-Belloso, O.
- Food hydrocolloids 2007 v.21 no.1 pp. 118-127
- apples, hydrocolloids, edible films, fruit quality, alginate gels, alginates, enzymatic browning, fresh-cut foods, shelf life, acetylcysteine, glutathione, glycerol, color