Development of Edible Coatings in the Preservation of Fruits and Vegetables
Polymers for Agri-Food Applications, Page: 377-390
2019
- 10Citations
- 31Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Book Chapter Description
Edible coatings are thin layers obtained from biopolymers (proteins, polysaccharides, lipids or combinations of these components) and are applied to food products. Some of its functions are to protect the product from physical, chemical and biological deterioration during storage and distribution. Due to the problem related to losses of horticultural products caused by different factors, including postharvest spoilage due to high moisture content, edible coatings have been recently studied in order to enhance the quality of food products. The application of edible coatings on fresh fruits and vegetables has shown promising results in extending its shelf life and improving safety. This chapter aims to analyze the recent advances in the development of edible coatings in the postharvest.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85142418941&origin=inward; http://dx.doi.org/10.1007/978-3-030-19416-1_19; http://link.springer.com/10.1007/978-3-030-19416-1_19; http://link.springer.com/content/pdf/10.1007/978-3-030-19416-1_19; https://dx.doi.org/10.1007/978-3-030-19416-1_19; https://link.springer.com/chapter/10.1007/978-3-030-19416-1_19
Springer Science and Business Media LLC
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