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The use of packaging and antioxidants in banana chipping.

Bai, S. G. and Rao, M. N. (1969) The use of packaging and antioxidants in banana chipping. Journal of Food Science and Technology, 6 (3). pp. 169-172.

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Journal of Food Science and Technology, VoL 6, September 1969, pp. 169ยท172.pdf - Published Version
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Abstract

After soaking for 8 min in an aqueous solution containing 1% NaCl, 0.2% citric acid and 0.2% Edicol tartrazine, slices of unripe banana were dried, then fried in (i) groundnut oil or (ii) groundnut oil

Item Type: Article
Uncontrolled Keywords: PACKAGING-; Effect of packaging on moisture content of banana chips; WATER-; BANANAS-; CHIPS-; BHA-; Effect of BHA on /peroxide value ; free fatty acid content/ of banana chips; PEROXIDES-; Effect of BHA on /peroxide value of banana chips; FATTY-ACIDS; Effect of BHA on /FREE fatty acid content/ of banana chips; CELLOPHANE-; Packaging of banana chips in /cellophane/ laminates; POLYETHYLENE-; Packaging of banana chips in /polyethylene/ laminates; ALUMINIUM-; Packaging of banana chips in /Al/ laminates; LAMINATION-; Packaging of banana chips in /cellophane; polyethylene; Al/ laminates; ORGANOLEPTIC-PROPERTIES; Organoleptic properties of banana chips; SODIUM-CHLORIDE; Soaking of banana chips in /NaCl/; CITRIC-ACID; Soaking of banana chips in /citric acid/; C.1.-ACID-YELLOW-23; Soaking of banana chips in /Edicol tartrazine/
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 05:38
Last Modified: 21 Mar 2014 05:38
URI: http://ir.cftri.com/id/eprint/7359

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