Browning inhibition and kinetics of fresh-cut bananas (cv. Lacatan) using carrageenan-based edible coatings
ABSTRACT The effect of carrageenan-based edible coatings, with ascorbic acid (anti-browning agent) and citric acid (acidulant), in the browning of sliced bananas had been studied. Different coating solutions were prepared and bananas coated with the solutions were subjected to VQR analysis. The VQR...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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2009.
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