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metadata.artigo.dc.title: Acceptability and cold storage of fresh-cut eggplant (Solanum melongena L.) using edible coatings and antioxidants
metadata.artigo.dc.creator: Manca, Camila Sanches
Carvalho, Queisielle Magalhães
Orsini, Mayara Carolina
Ferreira, Eric Batista
Vilas Boas, Eduardo Valério de Barros
Lucia, Flávia Della
metadata.artigo.dc.subject: Cassava starch
metadata.artigo.dc.publisher: Juniper publishers
metadata.artigo.dc.identifier.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.
metadata.artigo.dc.description.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.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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