Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry

Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry

Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4...

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Bibliographic Details
Main Authors:	Camilo Villegas Yépez, Misael Cortés Rodríguez, William Albarracín Hernández, Pablo Emilio Rodríguez Fonseca
Format:	Article
Language:	English
Published:	Universidad Nacional de Colombia 2019-10-01
Series:	Dyna
Subjects:	rubus glaucus benth antioxidant activity edible coatings visual infection
Online Access:	https://revistas.unal.edu.co/index.php/dyna/article/view/72931

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