Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits

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Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits

Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tis...

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Bibliographic Details
Main Authors:	Sandianysamy, M. A, Koh, S. P., Mohd Adzahan, N., Yusof, N. L.
Format:	Article
Published:	Rynnye Lyan Resources 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/101087/

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