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Critical Reviews in Food Science and Nutrition Volume 45, 2005 - Issue 7-8
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Original Articles

Edible Coatings for Fresh-Cut Fruits

G. I. Olivas Washington State University, Pullman, USA
&
G. V. Barbosa-Cánovas Washington State University, Pullman, USA
Pages 657-670 | Published online: 18 Jan 2007

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Basharat Yousuf, Yaqing Sun & Shimin Wu. (2022) Lipid and Lipid-containing Composite Edible Coatings and Films. Food Reviews International 38:sup1, pages 574-597.
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H. Chikh-Rouhou, I. Tlili, R. Ilahy, T. R’Him & R. Sta-Baba. (2021) Fruit quality assessment and characterization of melon genotypes. International Journal of Vegetable Science 27:1, pages 3-19.
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Solaleh Najafi Marghmaleki, Seyed Mohammad Hassan Mortazavi, Hassan Saei & Ahmad Mostaan. (2021) The Effect of Alginate-Based Edible Coating Enriched with Citric Acid and Ascorbic Acid on Texture, Appearance and Eating Quality of Apple Fresh-Cut. International Journal of Fruit Science 21:1, pages 40-51.
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He Li, Xuanlin Li, Ranran Wang, Yage Xing, Qinglian Xu, Yuru Shui, Xunlian Guo, Wenxiu Li, Hua Yang, Xiufang Bi & Zhenming Che. (2020) Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation. International Journal of Food Properties 23:1, pages 138-153.
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Mee Gie Lin, Ola Lasekan, Nazamid Saari & Siti Khairunniza-Bejo. (2018) Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits. CyTA - Journal of Food 16:1, pages 490-497.
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Pramila Umaraw & Akhilesh K. Verma. (2017) Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition 57:6, pages 1270-1279.
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Gianfranco Romanazzi, Erica Feliziani, Silvia Bautista Baños & Dharini Sivakumar. (2017) Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical Reviews in Food Science and Nutrition 57:3, pages 579-601.
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Fernando Villafañe. (2017) Edible coatings for carrots. Food Reviews International 33:1, pages 84-103.
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Valentina Chiabrando & Giovanna Giacalone. (2015) Anthocyanins, phenolics and antioxidant capacity after fresh storage of blueberry treated with edible coatings. International Journal of Food Sciences and Nutrition 66:3, pages 248-253.
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Yihu Song & Qiang Zheng. (2014) Ecomaterials Based on Food Proteins and Polysaccharides. Polymer Reviews 54:3, pages 514-571.
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Pinal B. Vyas, Neeta B. Gol & T. V. Ramana Rao. (2014) Postharvest Quality Maintenance of Papaya Fruit Using Polysaccharide-Based Edible Coatings. International Journal of Fruit Science 14:1, pages 81-94.
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C.E. Orrego, N. Salgado & C.A. Botero. (2014) Developments and Trends in Fruit Bar Production and Characterization. Critical Reviews in Food Science and Nutrition 54:1, pages 84-97.
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ÓscarL. Ramos, JoãoC. Fernandes, SaraI. Silva, ManuelaE. Pintado & F. Xavier Malcata. (2012) Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties. Critical Reviews in Food Science and Nutrition 52:6, pages 533-552.
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