Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples

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Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples

The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM). Wei...

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Bibliographic Details
Main Authors:	Azarakhsh, Nima, Osman, Azizah, Tan, Chin Ping, Mohd Ghazali, Hasanah, Mohd Adzahan, Noranizan
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/24166/ http://psasir.upm.edu.my/id/eprint/24166/1/24166.pdf

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