Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: A review
Several studies have demonstrated the advantage of using of edible pectin films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximi...
Guardat en:
| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2022-12-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502222001767 |
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