Utilization of carrageenan-based edible coating for the browning inhibition of minimally processed bananas (Musa bal bisiana)
ABSTRACT Fresh-cut produce are prone to deteriorative changes caused by enzymatic actions, one of which is called enzymatic browning. The objective of the study was to utilize carrageenan-based edible coating to inhibit browning reactions in minimally processed bananas. Visual Quality Rating (VQR) w...
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| Format: | Praca dyplomowa |
| Język: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2010.
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| Hasła przedmiotowe: |