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Edible coating as packaging strategy to extend the shelf-life of fresh-cut fruits and vegetables

机译：食用涂料和包装策略，以延长鲜切水果和蔬菜的保质期

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PORTA R.; ROSSI-MARQUEZ G.; MARINIELLO L.; SORRENTINO A.; GIOSAFATTO C.V.L.; ESPOSITO M.; DI PIERRO P.;
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年度 2013
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原文格式 PDF
正文语种 eng
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1. Edible Coating as Packaging Strategy to Extend the Shelf-life of Fresh-Cut Fruits and Vegetables [J] . Raffaele Porta, Giovanna Rossi-Marquez, Loredana Mariniello, Journal of Biotechnology & Biomaterials . 2013,第4期

机译：食用涂层作为延长鲜切水果和蔬菜保质期的包装策略
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. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables [J] . Ghidelli Christian, Perez-Gago Maria B. Critical Reviews in Food Science and Nutrition . 2018,第4a6期

机译：改性气氛包装和可食用涂层的最新进展，保持鲜切水果和蔬菜的质量
4. Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple [C] . Giuseppina Gullifa, Stefano Materazzi International Symposium on Materials Science and Engineering;International Conference on Advanced Materials and Engineering Structural Technology . 2021

机译：可食用的薄膜涂层，以延长鲜切菠萝的保质期
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. Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage [O] . Marwa R. Ali, Aditya Parmar, Gniewko Niedbała, 2021

机译：通过园艺水芹种子粘液的可食用涂层改善了保质期和消费者接受鲜切片和炸薯条条
7. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables [O] . Christian Ghidelli, María B. Pérez-Gago 2017

机译：改性气氛包装和可食用涂层的最新进展，以保持鲜切水果和蔬菜的质量

Edible coating as packaging strategy to extend the shelf-life of fresh-cut fruits and vegetables

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