Título:	Evaluation of differents concentrations of chitosan in fresh cuts mango fruits.
Autor:	FREIRE JUNIOR, M. DUCAMP, M. N. RIBEYRE, F. REYNES, M. MODESTA, R. C. D.
Afiliación:	MURILLO FREIRE JUNIOR, CTAA; M. N. DUCAMP, CENTRE DE COOPÉRATION INTERNATIONALE EN RECHERCHE AGRONOMIQUE POUR LE DÉVELOPPEMENT; F. RIBEYRE, CENTRE DE COOPÉRATION INTERNATIONALE EN RECHERCHE AGRONOMIQUE POUR LE DÉVELOPPEMENT; M. REYNES, CENTRE DE COOPÉRATION INTERNATIONALE EN RECHERCHE AGRONOMIQUE POUR LE DÉVELOPPEMENT; REGINA CELIA DELLA MODESTA, CTAA.
Año:	2005
Referencia:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 6., 2005, Campinas. Ciência de alimentos abrindo caminhos para o desenvolvimento científico, tecnológico e industrial. Campinas: Unicamp, 2005. 1 CD-ROM.
Descripción:	Coating fruits is an effective conservation method. Thin edible films can be used to inhibit gas exchanges, control respiration rate, decrease nutrient loss, reduce water evaporation and prevent microorganism growth. The aim of this work was to evaluate the use of different Chitosan concentrations to keep the quality of fresh cut mango fruits storage under refrigeration.
Thesagro:	Tecnologia de Alimento Alimento Vegetal Conservação Armazenamento de Alimento Revestimento Sabor Qualidade Manga
NAL Thesaurus:	Food technology Vegetable products Food storage Coatings Flavor Food quality Mangoes
Palabras clave:	Quitosana
Notas:	Ref. 0657.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)