EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA

Isabella Montenegro Brasil; Maria do Carmo  Passos Rodrigues; Evânia Altina Teixeira de Figueiredo; Raquel  Miranda; Marília Cabral; Winne Moita Carvalho

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA

Isabella Montenegro Brasil ¹ ; Maria do Carmo Passos Rodrigues ² ; Evânia Altina Teixeira de Figueiredo ³ ; Raquel Miranda ⁴ ; Marília Cabral ¹ ; Winne Moita Carvalho ³

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Isabella Montenegro Brasil et al. EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-of-chitosan-edible-coating-added-with-trans-cinnamaldehyde-on-quality?lang=en>. Acesso em: 26 Out. 2026. Copy citation

Isabella Montenegro Brasil, 2022, EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-of-chitosan-edible-coating-added-with-trans-cinnamaldehyde-on-quality?lang=en>. Copy citation

Isabella Montenegro Brasil. (2022, May). EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Isabella Montenegro Brasil, EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-of-chitosan-edible-coating-added-with-trans-cinnamaldehyde-on-quality?lang=en Copy citation

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¹ Departamento de Tecnologia de Alimentos / Universidade Federal do Ceará ;

² fzd ;

³ Universidade Federal do Ceará ;

⁴ Departamento de Bioquímica e Biologia Molecular

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Food Processing

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