Page 68

Sochinut_43_3

289 Evaluación de un biorecubrimiento comestible a base de almidón de ñame modificado 16. Ugás R, Siura S, Delgado F, Casas A, Toledo J. Vegetables program. Universidad Nacional Agraria La molina. Lima, Perú. 2000. 17. Rojas M, Raybaudi R, Soliva R, Avena F, Mchugh T, Martín O. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf life of fresh-cut apples. Postharvest Biol Technol. 2007. 45 (2):254-64. 18. Baeza R. Comparison of technologies to control the physiological, biochemical and nutritional changes of fresh cut fruit. Master Work. College of Agriculture. Food Science Graduate Program. Manhattan, Kansas. 2007. Date of access: 04 April 2016. Available in: http://krex.k-state. edu/dspace/handle/2097/494 19. Aguayo E. & Artés F. 2001. “Processed in the melon cool” yellow “and evolution of its sensory quality. Rev Alimentaria. 2001. 328: 87-92.


Sochinut_43_3
To see the actual publication please follow the link above