Effect of chitin on color during osmotic dehydration of banana slices

Drying Technology

Volumn 20, Issue 3, 2002, Pages 719-726

  Waliszewski, K N ^a   Pardio, V T ^b   Ramirez, M ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

Author keywords

Chroma; Drying; Hue; L; Poly n acetyl d glucosamine; Tropical fruit

Indexed keywords

COLOR; DEHYDRATION; DRYING; FRUITS;

OSMOTIC DEHYDRATION;

CHITIN;

COLORIMETRIC EVALUATION; DEHYDRATION; DRYING; FOOD PROCESSING; HEAT TRANSFER;

EID: 0036504525     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-120002827     Document Type: Article

References (9)

1. Mechanisms for controlling enzymatic reactions in foods
2. Color as a factor in food choice
3. Functional properties of chitin and chitosan
4. Use of chitinous polymers in food
5. Inhibition of enzymatic browning in foods and beverages
6. Partial purification and properties of plantain polyphenoloxidase
7. Color parameters changes in banana slices during osmotic dehydration
8. Polyphenol oxidase activity in banana chips during osmotic dehydration