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...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2009.
|
| Assuntos: |