Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during cold sto...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Li, Li, Yi, Ping, Li, Changbao, Xin, Ming, Sun, Jian, He, Xuemei, Sheng, Jinfeng, Zhou, Zhugui, Zheng, Fengjin, Li, Jiemin, Liu, Guoming, Ling, Dongning, Tang, Jie, Li, Zhichun, Yang, Ying, Tang, Yayuan
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2021
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7866572/
https://ncbi.nlm.nih.gov/pubmed/33598172
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2052
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