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Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits
In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% ( w/v ) gelatin and without gelatin addition on respiratory rate and biochemical properties...
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| Auteurs principaux: | , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-09-01
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| Collection: | Polish Journal of Food and Nutrition Sciences |
| Sujets: | |
| Accès en ligne: | http://journal.pan.olsztyn.pl/Effect-of-Electrolyzed-Cassava-Starch-Gelatin-Coating-on-Biochemical-Properties-and,152667,0,2.html |
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