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...
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| 格式: | Thesis |
| 语言: | English |
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2009.
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