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...
| मुख्य लेखक: | |
|---|---|
| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2010.
|
| विषय: |