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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Bibliographic Details

Main Author:	Enage, Ana Margarita T.
Other Authors:	Rumbaoa, Rowena Grace O.
Resource Type:	Thesis
Language:	English
Published:	Quezon City College of Home Economics, University of the Philippines Diliman 2010.
Subjects:	Bananas. Carrageenan. Edible coating.