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...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2010.
|
| Subjects: |