E-viri
Recenzirano
Odprti dostop
-
Hasan, S. M. Kamrul; Ferrentino, Giovanna; Scampicchio, Matteo
International journal of food science & technology, January 2020, 2020-01-00, 20200101, Letnik: 55, Številka: 1Journal Article
Summary The increasing consumer's demand regarding the healthy diet has promoted the research towards novel approaches for preserving minimally processed fruits and vegetables without the necessity of using preservatives. Emulsion‐based edible coatings technology is considered a valuable alternative to improve fresh‐cut fruit and vegetable quality. This review discusses some recent advances for the preservation of the quality and safety of fresh‐cut fruits and vegetables with respect to the use of nanoemulsion‐based edible coatings as carrier of functional compounds such as antimicrobial agents, antioxidants and texture enhancers. It focuses especially on the use of natural functional compounds in food preservation as an alternative to synthetic additives. Moreover, the preparation and characterisation of nanoemulsion are also reviewed. Schematic of fresh‐cut apple coated by nanoemulsion.
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Vnos na polico
Trajna povezava
- URL:
Faktor vpliva
Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.
Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
Ime baze podatkov | Področje | Leto |
---|
Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
---|
Vir: Osebne bibliografije
in: SICRIS
To gradivo vam je dostopno v celotnem besedilu. Če kljub temu želite naročiti gradivo, kliknite gumb Nadaljuj.