Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30448
Title: Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
Keywords: Cassava starch
Gelatin
Antioxidants
Publisher: Juniper publishers
Citation: MANCA, C. S. et al. Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants. Nutrition & Food Science International Journal, [S.l.], v. 2, n. 1, Jan. 2016.
Abstract: Due to the global increasing demand for minimally processed market, the uses of alternative techniques aimed at reducing the browning and maintain nutritional quality is necessary. Therefore, we studied a method that meets the demand of consumers and results in better conservation of fresh-cut eggplants. The aim was to evaluate the acceptability and the cold storage of fresh-cut eggplants when edible gelatin and cassava starch coatings in association with antioxidants were used. The application of these edible coatings and antioxidants was efficient and it delayed withering and browning signals until 12day of cold storage maintaining its acceptability.
URI: http://repositorio.ufla.br/jspui/handle/1/30448
Appears in Collections:DCA - Artigos publicados em periódicos

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