Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables
The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/665 |