Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 161-173

  Wang, Siyuan ^a,b,c   Lin, Tiantian ^a,b,c   Man, Guowei ^a,b,c   Li, Hui ^a,b,c   Zhao, Liang ^a,b,c   Wu, Jihong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Centre for Fruit and Vegetable Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Anti browning; Banana smoothies; Rheological properties; Sensory attributes

Indexed keywords

ANTI-BROWNING; BANANA SMOOTHIES; DIFFERENT TREATMENTS; HERSCHEL-BULKLEY MODEL; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE; RHEOLOGICAL PROPERTY; SENSORY ATTRIBUTES;

CARBON DIOXIDE; CITRIC ACID; FRUITS; RHEOLOGY;

ASCORBIC ACID;

EID: 84891595496     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1107-7     Document Type: Article

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