| dc.contributor.author | Benítez, Sheila |
| dc.contributor.author | Achaerandio Puente, María Isabel |
| dc.contributor.author | Pujolà Cunill, Montserrat |
| dc.contributor.author | Sepulcre Sánchez, Francesc |
| dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
| dc.date.accessioned | 2015-06-02T12:26:27Z |
| dc.date.created | 2015-04 |
| dc.date.issued | 2015-04 |
| dc.identifier.citation | Benítez, S. [et al.]. Aloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices. "LWT-food science and technology", Abril 2015, vol. 61, núm. 1, p. 184-193. |
| dc.identifier.issn | 0023-6438 |
| dc.identifier.uri | http://hdl.handle.net/2117/28144 |
| dc.description.abstract | In this work, a comparative study between Aloe vera, chitosan (formulated with acetic (-AC) or citric acid
(-C)) and sodium alginate edible coatings was conducted to evaluate the effects on the quality and shelf
life of minimally processed kiwifrui |
| dc.format.extent | 10 p. |
| dc.language.iso | eng |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Fructicultura |
| dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments |
| dc.subject.lcsh | Edible coatings |
| dc.subject.other | Aloe vera |
| dc.subject.other | chitosan |
| dc.subject.other | sodium alginate |
| dc.title | Aloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices |
| dc.type | Article |
| dc.subject.lemac | Fruita--Màrqueting |
| dc.contributor.group | Universitat Politècnica de Catalunya. PV - Patologia Vegetal |
| dc.contributor.group | Universitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària |
| dc.identifier.doi | 10.1016/j.lwt.2014.11.036 |
| dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/S0023643814007397# |
| dc.rights.access | Restricted access - publisher's policy |
| local.identifier.drac | 15401906 |
| dc.description.version | Postprint (published version) |
| dc.date.lift | 10000-01-01 |
| local.citation.author | Benítez, S.; Achaerandio, I.; Pujola, M.; Sepulcre, F. |
| local.citation.publicationName | LWT-food science and technology |
| local.citation.volume | 61 |
| local.citation.number | 1 |
| local.citation.startingPage | 184 |
| local.citation.endingPage | 193 |
