Dehydrated candied pineapple browning during stage
the extent of browning was studied on pre-treated dehydrated candied pineapple. Steam blanching for 4 mins and sulfiting at 0.3% level proved to be the most adequate pre-treatment to prevent browning. Absorbance readings revealed that both sulfited and blanched samples had lower rates of browning co...
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
1986.
|
| Subjects: |