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dc.contributor.authorRattana Muangraten_US
dc.contributor.authorChanida Nuankhamen_US
dc.description.abstract© 2018 The Author(s). The flour film (75% w/v) with 40% w/w plasticizer/waste flour, at 2:1 w/w glycerol:sorbitol and formulated with 20% w/w potassium sorbate/waste flour, was used to cover fresh strawberries on polystyrene foam, and the quality of the fruit was monitored during storage at 5°C and 90% relative humidity for 9 days. The results revealed that the fresh strawberries covered with such film had average phenolic contents, free radical antioxidant activity, and firmness equal to 326.12 mg gallic acid/100 g fresh strawberry and 2.66 mg Trolox/g strawberry, and 0.27 N, respectively. These values were higher than those obtained for the strawberries covered with film having no added potassium sorbate, and the strawberries with no film (control), respectively. Also, among the samples studied, the total plate counts (log CFU/g) of the stored strawberries covered with film, containing 20% w/w potassium sorbate/waste flour, were lower.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectChemical Engineeringen_US
dc.titleProduction of flour film from waste flour during noodle production and its application for preservation of fresh strawberriesen_US
article.title.sourcetitleCYTA - Journal of Fooden_US
article.volume16en_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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