Effects of carrageenan edible coating systems on the browning behavior of minimally processed yacon
ABSTRACT Kappa (κ) and iota (ɭ) carrageenan, with or without citric acid (CA), at 0.3% and 0.5%, were used as coating materials to inhibit or minimize enzymatic browning in minimally processed yacon (MPY). The antibrowning activity of the different coating materials were compared in terms of brownin...
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Thèse |
| Langue: | English |
| Publié: |
2009.
|
| Sujets: |