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APPLICATION OF ANTIOXIDANTS AND EDIBLE STARCH COATING TO REDUCE BROWNING OF MINIMALLY-PROCESSED CASSAVA

机译：抗氧化剂和食用淀粉涂层的应用，减少微量加工木薯的褐变

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DANIEL GOMES COELHO; MOAB TORRES DE ANDRADE; DOMINGOS FERREIRA DE MÉLO NETO; SÉRGIO LUIZ FERREIRA-SILVA; ADRIANO DO NASCIMENTO SIMÕES;
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1. APPLICATION OF ANTIOXIDANTS AND EDIBLE STARCH COATING TO REDUCE BROWNING OF MINIMALLY - PROCESSED CASSAVA [J] . DANIEL GOMES COELHO, MOAB TORRES DE ANDRADE, DOMINGOS FERREIRA DE MéLO NETO, Revista Caatinga . 2017,第2期

机译：抗氧化剂和可食淀粉涂层在减轻木薯加工中的褐变中的应用。
2. Application of soy protein-beeswax edible coating with antioxidants: effect reducing enzymatic browning of fresh-cut eggplants. [J] . Acta Horticulturae . 2010,第877aPta1期

机译：大豆蛋白-蜂蜡可食用涂层的抗氧化剂应用：可减少鲜切茄子的酶促褐变。
3. Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries [J] . Gonzalo A. Ojeda, Adriana M. Arias Gorman, Sonia C. Sgroppo, Journal of Food Processing and Preservation . 2021,第1期

机译：复合木薯淀粉/壳聚糖可食用涂层的应用延长了黑色桑椹的保质期
4. Characterization Edible Coating Made From Native and Modification Cassava Starch [C] . Dewi Sondari, Aspiyanto, Athanasia S Amanda, International Seminar on Chemistry . 2018

机译：用原生和改性木薯淀粉制成的特征食用涂层
5. Development and characterization of edible films based on cassava starch-glycerol blends to incorporate nutraceuticals. [D] . Castro de Cruz, Edith Natalia. 2012

机译：基于木薯淀粉-甘油混合物并掺入营养食品的可食用薄膜的开发和表征。
6. Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry [O] . Misael Cortés Rodríguez, Camilo Villegas Yépez, Jesús Humberto Gil González, 2020

机译：木薯淀粉多功能食用涂料对安第斯黑莓货架期的影响
7. Shelf Life Extension of Toasted Groundnuts through the Application of Cassava Starch and Soy Protein-Based Edible Coating [O] . Chinma C.E., Ariahu C.C., Abu J.O. 2014

机译：通过木薯淀粉和大豆蛋白基可食涂层的应用延长烤花生的保质期

APPLICATION OF ANTIOXIDANTS AND EDIBLE STARCH COATING TO REDUCE BROWNING OF MINIMALLY-PROCESSED CASSAVA

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