Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

Prefreezing application of whey protein concentrate (WPC)‐based edible coating to maintain quality attributes of strawberries was studied. Beeswax (BW) was added to the solutions (0%, 20% and 40% with respect to the solids contained in the mixture WPC/glycerol). Coated and control fruits were frozen...

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Autores principales:	Soazo, Marina del Valle, Pérez, Leonardo Martín, Rubiolo, Amelia Catalina, Verdini, Roxana Andrea
Formato:	article artículo publishedVersion
Lenguaje:	Inglés
Publicado:	Wiley 2019
Materias:	Freezing Strawberry Edible coatings Whey proteins
Acceso en línea:	http://hdl.handle.net/2133/13892 http://hdl.handle.net/2133/13892
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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