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Aloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices

dc.contributor.authorBenítez, Sheila
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.authorSepulcre Sánchez, Francesc
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2015-06-02T12:26:27Z
dc.date.created2015-04
dc.date.issued2015-04
dc.identifier.citationBenítez, 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.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/2117/28144
dc.description.abstractIn 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.extent10 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Fructicultura
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subject.lcshEdible coatings
dc.subject.otherAloe vera
dc.subject.otherchitosan
dc.subject.othersodium alginate
dc.titleAloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices
dc.typeArticle
dc.subject.lemacFruita--Màrqueting
dc.contributor.groupUniversitat Politècnica de Catalunya. PV - Patologia Vegetal
dc.contributor.groupUniversitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.identifier.doi10.1016/j.lwt.2014.11.036
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0023643814007397#
dc.rights.accessRestricted access - publisher's policy
local.identifier.drac15401906
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
local.citation.authorBenítez, S.; Achaerandio, I.; Pujola, M.; Sepulcre, F.
local.citation.publicationNameLWT-food science and technology
local.citation.volume61
local.citation.number1
local.citation.startingPage184
local.citation.endingPage193


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Attribution-NonCommercial-NoDerivs 3.0 Spain
Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain