Conservation of papaya minimally processed with the use of edible coating based on xanthan gum <br>Conservação de mamão minimamente processado com uso de revestimento comestível à base de goma xantana

The objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 % xanthan gum (T2); 1 % glycerol, 0.5 % xanthan gum an...

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Hauptverfasser: William Renzo Cortez-Vega, Inajara Beatriz Brose Piotrowicz, Carlos Prentice, Caroline Dellinghausen Borges
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universidade Estadual de Londrina 2013-09-01
Schriftenreihe:Semina: Ciências Agrárias
Schlagworte:
Análise microbiológica
Carica papaya
Cor
Goma guar
Perda de massa
Quitosana
Textura.
Online Zugang:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13650
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