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Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes
Shellac (S) and Aloe vera gel (AG) were used to develop edible surface coatings for shelf-life extension of tomato fruits. The coating was prepared by dissolving de-waxed and bleached shellac in an alkaline aqueous medium as such as well as in combination with AG. Incorporation of AG in shellac coat...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2013
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325027/ https://ncbi.nlm.nih.gov/pubmed/25694740 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1035-6 |
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