Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions
The potential of a cactus mucilage (CM)-based edible coating enriched with ascorbic acid (AA) for preserving microwave-roasted pecan nuts’ quality during accelerated storage was investigated. CM (3 %) was mixed with different concentrations of AA, which were 0.03, 0.015, and 0.09 %, to formulate edi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003387 |
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