Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava ( Manihot esculenta Crantz) starch or sodium alginate

This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used...

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Veröffentlicht in:	Innovative food science & emerging technologies 2011-07, Vol.12 (3), p.381-387
Hauptverfasser:	Chiumarelli, Marcela, Ferrari, Cristhiane C., Sarantópoulos, Claire I.G.L., Hubinger, Miriam D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cassava Cassava starch Citric acid Coatings color dipping Edible coating edible films fast foods flavor fruits glycerol Mango Mangoes Manihot esculenta mechanical properties microbial growth Microorganisms Minimally processed raw fruit ready-to-eat foods Respiration rate shelf life Sodium alginate starch Starches storage time Texture water vapor weight loss
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