SHELF-LIFE OF APPLES COATED WITH WHEY PROTEIN CONCENTRATE- GELLAN GUM EDIBLE COATINGS

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JAVANMARD M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

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Journal: Journal of Food Biosciences and Technology Year:2011 | Volume:1 | Issue:1 Page(s): 56-62

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Information Journal Paper

Title

SHELF-LIFE OF APPLES COATED WITH WHEY PROTEIN CONCENTRATE- GELLAN GUM EDIBLE COATINGS

Author(s)

JAVANMARD M. | Issue Writer Certificate

Keywords

APPLE

EDIBLE COATING

GELLAN GUM

SHELF-LIFE

WHEY PROTEIN CONCENTRATE

Abstract

Edible coatings made from WHEY PROTEIN CONCENTRATE (WPC) and GELLAN GUM (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab APPLEs. WPC and GELLAN GUM coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity and soluble solids content and consumer acceptance. The results indicated that WPC-gellan-coated fruits were rated highest for taste, glossiness, colour and overall acceptability and were lowest for weight loss in this study. Results also showed no significant difference in soluble solids content and titratable acidity between control and the coated APPLEs after 4 weeks at 4oC.

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APA: Copy

JAVANMARD, M.. (2011). SHELF-LIFE OF APPLES COATED WITH WHEY PROTEIN CONCENTRATE- GELLAN GUM EDIBLE COATINGS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 1(1), 56-62. SID. https://sid.ir/paper/567188/en

Vancouver: Copy

JAVANMARD M.. SHELF-LIFE OF APPLES COATED WITH WHEY PROTEIN CONCENTRATE- GELLAN GUM EDIBLE COATINGS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2011;1(1):56-62. Available from: https://sid.ir/paper/567188/en

IEEE: Copy

M. JAVANMARD, “SHELF-LIFE OF APPLES COATED WITH WHEY PROTEIN CONCENTRATE- GELLAN GUM EDIBLE COATINGS,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 1, no. 1, pp. 56–62, 2011, [Online]. Available: https://sid.ir/paper/567188/en

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