Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce
The effect of chitosan (CH) coating, carbon dots (CDs) and ultrasound (US) treatment on microorganisms and the physicochemical quality of fresh-cut (FC) lettuce was investigated. FC lettuces were treated by US and dipped into CD/CH coating, then packed and stored for 15 d at 4 °C. Results presented...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 31. Sept., Seite 574-582 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Edible coatings quality assessment ultrasound processing vegetables Chitosan 9012-76-4 Carbon 7440-44-0 Ascorbic Acid mehr... |
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