Document Detail


Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.).
MedLine Citation:
PMID:  21623785     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The continuous consumer interest in high quality and food safety, combined with environmental concern has induced to the development and study of edible coatings that avoid the use of synthetic materials. The edible coatings, formed from generally recognized as safe materials, have the potential to reduce weight loss, respiration rate, and improve food appearance and integrity. It is one of the most effective methods to maintain food quality. On the other hand, heat treatments have been demonstrated to be effective as a nonchemical means of improving postharvest quality for a variety of horticultural products. The applications of mild heat shocks combined with edible coatings constitute an alternative for the natural preservation of crops for which the use of synthetic chemicals is objectionable.
Authors:
María del R Moreira; Alejandra Ponce; R Ansorena; Sara I Roura
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Publication Detail:
Type:  Comparative Study; Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't     Date:  2011-05-27
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2012-03-15     Completed Date:  2012-08-16     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M367-74     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Grupo de Investigación en Ingeniería de Alimentos-Fac. de Ingeniería, UNMdP, Juan B. Justo 4302, (7600), Mar del Plata, Argentina. moreira_maria@fi.mdp.edu.ar
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MeSH Terms
Descriptor/Qualifier:
Brassica / chemistry*,  microbiology*
Carboxymethylcellulose Sodium / chemistry*,  metabolism
Chitosan / chemistry*,  metabolism
Food Packaging*
Food Preservation / methods*
Fungi / growth & development,  isolation & purification
Gram-Negative Bacteria / growth & development,  isolation & purification
Gram-Positive Bacteria / growth & development,  isolation & purification
Hot Temperature
Humans
Microbial Viability
Models, Biological
Physicochemical Phenomena
Pigmentation
Plant Components, Aerial / chemistry,  microbiology*
Quality Control
Refrigeration
Sensation
Surface Properties
Time Factors
Chemical
Reg. No./Substance:
9004-32-4/Carboxymethylcellulose Sodium; 9012-76-4/Chitosan

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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