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Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

机译：基于果胶的可食用涂层工艺的应用与评价，用于石灰水果的质量变化动力学和保质期延伸（柑橘Aurantium）

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Neda Maftoonazad; Hosahalli S. Ramaswamy;
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1. Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium) [J] . Neda Maftoonazad, Hosahalli S. Ramaswamy Coatings . 2019,第5期

机译：基于果胶的可食用涂层工艺的应用与评价，用于石灰水果的质量变化动力学和保质期延伸（柑橘Aurantium）
2. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review [J] . Basharat Yousuf, Ovais Shafiq Qadri, Abhaya Kumar Srivastava LWT-Food Science & Technology . 2018,第期

机译：采用不同的可食用涂料，近期鲜切水果和蔬菜的保质期延伸的最新发展：综述
3. PECTIN-BASED EDIBLE COATING FOR SHELF-LIFE EXTENSION OF ATAULFO MANGO [J] . MITRA MOALEMIYAN HOSAHALLI S. RAMASWAMY* NEDA MAFTOONAZAD Journal of food process engineering . 2012,第4期

机译：基于果胶的可食用涂层可延长ATAULFO芒果的货架寿命
4. The Effect of Edible Coating Enriched With Kaffir Lime Leaf Essential Oil {Citrus hystrix DC) on Beef Sausage Quality During Frozen Storage (-18°±2°C) [C] . R Utami, Kawiji, L U Khasanah International Conference on Advanced Materials for Better Future . 2018

机译：可食用涂料富含Kaffir Lime Lege Lead精油（柑橘Hystrix DC）在冷冻储存期间的牛肉香肠质量（-18°±2°C）
5. Evaluation and modeling of mass transfer properties of edible films produced from casein-lipid emulsions for fruit and vegetable coating applications. [D] . Avena Bustillos, Roberto de Jesus. 1992

机译：由酪蛋白-脂质乳化液制成的可食用薄膜在水果和蔬菜涂层中的传质性能评估和建模。
6. Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings [O] . Chandrahas Vishwasrao, Laxmi Ananthanarayan 2016

机译：使用基于HPMC的可食用表面涂料延长粉番石榴（Psidium guajava L.）的收获后货架期
7. Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits [O] . Piyali Dutta, Koyel Dey, Arkendu Ghosh, 2016

机译：可食用涂料加强BER（Zzizyphus Mauritiana Lamk。）果实的保质期和质量的影响

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

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