Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. 2008 Imprimir E-Mail

M.A.Rojas-Graua M.S. Tapiab, and O. Martín-Bellosoa. 2008.

LWT - Food Science and Technology Volume 41, Issue 1, January 2008, Pages 139-147

doi.org/10.1016/j.lwt.2007.01.009

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Alginate- and Gellan-Based Edible Films for Probiotic Coatings on Fresh-Cut Fruits Imprimir E-Mail
M.S. Tapiaa, M.A.Rojas-Graub F.J. Rodríguez a, J. Ramíreza, Carmona A c. and O. Martín-Journal of Food Science Volume 72 Issue 4 Page E190-E196, May 2007.Belloso b. 2007
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Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties Imprimir E-Mail

M.S. Tapiaa, M.A. Rojas-Graub, Carmona, A.c. F.J. Rodríguez a, Soliva-Fortuny, R.b, and O. Martín-Belloso b. 2008.

Food Hydrocolloids 2008. Article in Press, Corrected Proof

doi:10.1016/j.foodhyd.2007.10.004

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Instituto de Ciencia y Tecnología de Alimentos