[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Brown and pink discolouration in some processed fruit and vegetable products and their prevention.

Mahadeviah, M. (1966) Brown and pink discolouration in some processed fruit and vegetable products and their prevention. Indian Food Packer, 20 (3). pp. 5-9.

[img] PDF
Indian_Food_Packer_1966_20_3_5-9.pdf - Published Version
Restricted to Registered users only

Download (263kB)

Abstract

Discolouration is a serious problem in fruit and vegetable products. It means the change of colour induced by various factors such as enzymes, metals, organic acids, plant pigments, etc. It results in undesirable and unattractive appearance of the product, thereby reducing its market value and in certain cases, the nutritive value also. The problem of discolouration is complicated due to a multiplicity of unrelated changes taking place simultaneously, and further the coloured end products, which are humin like substances, are difficult to characterise1• Brown and pink discolouration are the two common types of discolouration met with.

Item Type: Article
Uncontrolled Keywords: discolouration, Brown, pink discolouration, browning, fruits, vegetables, cauliflower, banana
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2013 06:44
Last Modified: 23 Jul 2013 06:44
URI: http://ir.cftri.com/id/eprint/3233

Actions (login required)

View Item View Item