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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648928/ https://ncbi.nlm.nih.gov/pubmed/26604352 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1907-z |
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