The DOI matches its Crossref record; 42 of the 42 references it cites were found in a registry or an index.
Edible Coatings for Fresh-Cut Fruits
Abstract
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits have living tissue, they undergo enzymatic browning, texture decay, microbial contamination, and undesirable volatile production, highly reducing their shelf life if they are in any way wounded. Edible coatings can be used to help in the preservation of minimally processed fruits, providing a partial barrier to moisture, oxygen and carbon dioxide, improving mechanical handling properties, carrying additives, avoiding volatiles loss, and even contributing to the production of aroma volatiles.
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Citations
Cites
Reporting of Objective Color Measurements
McGuire, R. G. (1992) · HortScience · doi:10.21273/hortsci.27.12.1254 · Cited by 2,946
EDIBLE FILMS AND COATINGS: A REVIEW
Kester, J. J., & Fennema, O. R. (1986) · Food technology · Cited by 1,029
McHUGH, T. H., AVENA‐BUSTILLOS, R., & KROCHTA, J. M. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb09387.x · Cited by 903
The microbiology of minimally processed fresh fruits and vegetables
Nguyen‐the, C., & Carlin, F. (1994) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399409527668 · Cited by 898
Edible Coatings and Films to Improve Food Quality
Park, H. (1995) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)88935-9 · Cited by 880
Quality measurement of fruits and vegetables
Abbott, J. A. (1999) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(98)00086-6 · Cited by 811
Protein-Based Films and Coatings
(2002) · CRC Press eBooks · doi:10.1201/9781420031980 · Cited by 618
New approaches in improving the shelf life of minimally processed fruit and vegetables
Ahvenainen, R. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)10022-4 · Cited by 571
Development of advanced edible coatings for fruits
Park, H. J. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)00003-0 · Cited by 452
Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents
Lee, J. Y., Park, H. J., Lee, C. Y., & Choi, W. Y. (2003) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(03)00014-8 · Cited by 364
Cited by
Lin, D., & Zhao, Y. (2007) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00018.x · Cited by 608
Shelf life extension of fresh fruit and vegetables by chitosan treatment
Romanazzi, G., Feliziani, E., Baños, S. B., & Sivakumar, D. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.900474 · Cited by 367
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Mohd Adzahan, N. (2014) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2013.09.004 · Cited by 344
Raybaudi-Massilia, R. M., Rojas-Graü, M. A., Mosqueda-Melgar, J., & Martín-Belloso, O. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.6.1150 · Cited by 124
Metadata
- Authors
- Olivas, G. I., & Barbosa-Cánovas, G. V.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2005-10
- Volume
- 45
- Issue
- 7-8
- Pages
- 657-670
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2111823027
- Cited by
- 406
- References
- 42
- FWCI
- 8.41
- Type
- journal article
- Language
- en
- Open access
- closed
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- Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible Coatings for Fresh-Cut Fruits. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408690490911837
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
