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Article(4)
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Emirates Journal of Food and Agriculture(1)
Food Hydrocolloids(1)
Fruits(1)
Journal of Food Science and Technology(1)
Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot
ArticleAbstract: The objectives of this work were to determine the effects of the concentrations of glycerol and sorbPalabras claves:Chitosan, Coating composition, Edible coating, Modeling, surface propertiesAutores:Casariego A., Cruz L., Raúl Guinovart Díaz, Souza B.W.S., Teixeira J.A., Vicente A.A.Fuentes:scopusDevelopment of a food colorant from Syzygium cumini L. (Skeels) by spray drying
ArticleAbstract: The objective of the present work was to develop a powder colorant for food use by spray drying fromPalabras claves:ANTHOCYANINS, Degradation of anthocyanins, Physical properties, Powdered colorant, spray drying, Syzygium cuminiAutores:Casariego A., Fabián M. Gaibor, FABIAN MAURICIO GAIBOR MONAR, Mario Antonio García Pérez, Nogueira A., Peraza C.M., Rodríguez D., Vidal D.Fuentes:googlescopusEffect of edible chitosan/zeolite coating on tomatoes quality during refrigerated storage
ArticleAbstract: The objective of the study was to evaluate the effect of chitosan coatings combined with zeolite onPalabras claves:Chitosan coating, Refrigerated storage, Shelf-life, Tomato, ZeoliteAutores:Casariego A., Mario Antonio García Pérez, Raúl Guinovart Díaz, Roblejo L.Fuentes:googlescopusEffects of Aloe vera coating on postharvest quality of tomato
ArticleAbstract: Introduction. Edible coatings are traditionally used to improve food appearance and preservation. ThPalabras claves:Aloe Vera, Antimicrobial properties, Cuba, Edible films, fruits, Keeping quality, Lycopersicon SculentumAutores:Casariego A., Falco S., Mario Antonio García Pérez, Raúl Guinovart Díaz, Ventosa M.Fuentes:scopus