Journal ArticleDOI
Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions
Hasan Toğrul,Nurhan Arslan +1 more
TLDR
In this paper, carboxymethyl cellulose (CMC) was used as a hydrophilic polymer for the post-harvest water loss of peaches and pears.About:
This article is published in Food Hydrocolloids.The article was published on 2004-03-01. It has received 86 citations till now. The article focuses on the topics: Ascorbic acid & Carboxymethyl cellulose.read more
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Book ChapterDOI
New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices)
Gurbuz Gunes,Deniz Turan +1 more
TL;DR: A brief overview of the nonthermal technologies such as ozone, electrolyzed water, gamma irradiation, ultraviolet light (UVC), pulsed light, ultrasound, cold plasma, dense phase CO2 processing, high pressure processing, pulsed electric field, and edible coatings are discussed in this paper.
Journal Article
Quality changes during postharvest life in white fleshed peach (Prunus Persica L. Batsch) fruits: Preliminary observations
TL;DR: Flesh fi rmness and chilling injuries trends, during shelf-life, allowed to discover ‘Tudia’ as the variety which presents the best performance after storage at low temperatures for long periods.
Book ChapterDOI
Edible Food Packaging: Targeted Biomaterials and Synthesis Strategies
TL;DR: A brief overview of using several nanosystems-assisted edible food packaging such as polymeric nanoparticles, inorganic nanofillers, biocomposites, nanoencapsulation, and nanoemulsion has been made in this article.
Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.)
Ayn T. Willy,Gita R. Nikita +1 more
TL;DR: In this paper, a methodology to synthesize and uniqueness of the sodium carboxymethylcellulose (Na-CMC) is suggested by cellulose extraction from pod husk of cacao.
Proceedings ArticleDOI
Extending Storage Life of Pears Using a Formulation Developed from a Terpenoidal Oligomer from Lac
TL;DR: Coated pears showed significant decrease in water loss, total color change, firmness, pH and microbial populations resulting the increase in shelf life of coated pears upto 15 days at room temperature in the month of August (35±2 °C).
References
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Journal ArticleDOI
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
TL;DR: In this paper, the ASTM E96 standard method for determining water vapor permeability (WVP) was modified for hydrophilic edible films, and the WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup.
Journal ArticleDOI
Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
Elizabeth A. Baldwin,Jacqueline K. Burns,W Kazokas,Jeffrey K. Brecht,Robert D. Hagenmaier,Renar João Bender,E Pesis +6 more
TL;DR: In this paper, two types of fruit coatings were tested for their effect on external and internal mango fruit atmospheres and quality factors during simulated commercial storage at 10 or 15°C with 90% RH followed by simulated marketing conditions of 20 °C with 56% RH.
Journal ArticleDOI
Permeability and Mechanical Properties of Cellulose-Based Edible Films
TL;DR: In this article, the authors investigated factors affecting barrier properties and mechanical properties of methyl ccllulose (MC) and hydroxypropyl cellulose (HPC) films for both types of cellulose.