Prevention on enzymatic browning of banana juice by natural anti – browning agent / Nur Syazwani Mohd Nasarodin

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Prevention on enzymatic browning of banana juice by natural anti – browning agent / Nur Syazwani Mohd Nasarodin

Browning that occurs in fruits causes the nutritional value and product quality of fruit juices declines due to oxidation of polyphenol compounds that triggers the generation of brown, red or black pigments. The development of natural anti – browning agent has increased due to growing number of cons...

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Bibliographic Details
Main Author:	Mohd Nasarodin, Nur Syazwani
Format:	Student Project
Language:	English
Published:	2017
Subjects:	Laboratories. General works Oxidation Extraction (Chemistry)
Online Access:	https://ir.uitm.edu.my/id/eprint/32666/

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