Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/995637
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dc.contributor.authorPILON, L.pt_BR
dc.contributor.authorSPRICIGO, P. C.pt_BR
dc.contributor.authorMIRANDA, M.pt_BR
dc.contributor.authorMOURA, M. R. dept_BR
dc.contributor.authorASSIS, O. B. G.pt_BR
dc.contributor.authorMATTOSO, L. H. C.pt_BR
dc.contributor.authorFERREIRA, M. D.pt_BR
dc.date.accessioned2014-09-22T11:11:11Zpt_BR
dc.date.available2014-09-22T11:11:11Zpt_BR
dc.date.created2014-09-22pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationInternational Journal of Food Science & Technology, Oxford, 2014.pt_BR
dc.identifier.issn0950-5423pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/995637pt_BR
dc.descriptionThis study addressed the effects of chitosan-based nanoparticles on microbiological quality, colour, polyphenol oxidase (PPO) and peroxidase (POD) and firmness of fresh-cut ?Gala? apple slices during storage at 5 °C for 10 days. The treatments carried out were as follows: (i) slices pulverised with 110-nm chitosan nanoparticles, (ii) slices pulverised with 300-nm chitosan nanoparticles, (iii) 2 g L 1 chitosan dissolved in 2% citric acid and (iv) noncoated samples.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleChitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-09-22T11:11:11Zpt_BR
dc.subject.thesagroEmbalagempt_BR
dc.subject.thesagroMaçãpt_BR
dc.description.notes[On line].pt_BR
riaa.ainfo.id995637pt_BR
riaa.ainfo.lastupdate2014-09-22pt_BR
dc.identifier.doi10.1111/ijfs.12616pt_BR
dc.contributor.institutionLUCIMEIRE PILON, CNPH; POLIANA C. SPRICIGO; MARCELA MIRANDA; MARCIA R. DE MOURA; ASSIS, ODILIO BENEDITO G.; LUIZ HENRIQUE C. MATTOSO.; MARCOS DAVID FERREIRA, CNPDIA.pt_BR
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