Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage

Chestnuts (Castanea sativa Mill.) were subjected to three different coatings - chitosan, alginate and whey protein - and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color parameters a*, b* and C showed a tendency to decrease in all samples, while L* increased in alginate coa...

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Bibliographic Details
Main Author: Fernandes, Luana (author)
Other Authors: Pereira, Ermelinda (author), Fidalgo, Maria do Céu (author), Gomes, Auryo (author), Ramalhosa, Elsa (author)
Format: article
Language:eng
Published: 2018
Subjects:
Chestnut
Edible coatings
Microbial counts
Postharvest quality
Storage life
Online Access:http://hdl.handle.net/10198/22317
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/22317

Internet

http://hdl.handle.net/10198/22317

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