Effect of carrot puree edible films on quality preservation of fresh-cut carrots
The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Compuscript Ltd
2015-06-01
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| Series: | Irish Journal of Agricultural and Food Research |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/ijafr.2015.54.issue-1/ijafr-2015-0007/ijafr-2015-0007.xml?format=INT |