Effects of edible surface coatings (sodium carboxymethyl cellulose, sodium caseinate and glycerol) on storage quality of berangan banana (musa sapientum cv. berangan) using response surface methodology

Journal of Food Processing and Preservation

Volumn 36, Issue 3, 2012, Pages 252-261

  Jafarizadeh Malmiri, Hoda ^a   Osman, Azizah ^a   Tan, Chin Ping ^a   Abdul Rahman, Russly ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EXPERIMENTAL DATA; MULTIPLE REGRESSIONS; OPTIMUM CONCENTRATION; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELS; SECOND-ORDER POLYNOMIAL; SODIUM CARBOXYMETHYL CELLULOSE; SODIUM CASEINATE; STORAGE QUALITY; SURFACE COATINGS; TITRATABLE ACIDITY; TOTAL COLOR DIFFERENCE; TOTAL SOLUBLE SOLIDS CONTENT; WEIGHT LOSS;

COATINGS; GLYCEROL; SODIUM; SURFACE PROPERTIES;

FRUITS;

MUSA; MUSA X PARADISIACA;

EID: 84862200278     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00583.x     Document Type: Article

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