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Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

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Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

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Sapper, MI.; Bonet, M.; Chiralt, A. (2019). Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants. LWT - Food Science and Technology. 116:1-8. https://doi.org/10.1016/j.lwt.2019.108574

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156119

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Title: Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants
Author: Sapper, Mayra Ileana Bonet, M. Chiralt, A.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Wettability of coating-forming systems (CFS) based on starch-gellan (80:20) blends, containing or not, emulsified/lecithin-encapsulated thyme essential oil (EO), was analysed in apple, tomato and persimmon fruit. ...[+]
Subjects: Cassava starch , Contact angle , Edible coating , Surface properties , Spreading coefficient
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2019.108574
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2019.108574
Project ID:
GV/GRISOLIA/2015/001
MINECO/AGL2016-76699-R
Thanks:
The authors would like to thank the financial support from the Ministerio de Economia y Competitividad (MINECO) of Spain, through the project AGL2016-76699-R. Author Mayra Sapper thanks the Conselleria de Educacion, ...[+]
Type: Artículo

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