Method of preserving natural color on fresh and minimally proces

Details Method of preserving natural color on fresh and minimally proces Method of preserving natural color on fresh and minimally proces

1994-03-02

1996-08-20

Weinstein, Steven

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Having inedible feature

426102, 426267, 426268, 426270, 426308, 426310, 426415, 426419, A23B 716, A23B 7148

Patent

active

055476937

ABSTRACT:
The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

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Avena-Bustillos, R. J., Cisneros-Zevallos, L. A., Krochta, J. M., Saltveit, M. E., Optimization of Edible Coatings on Minimally Processed Carrots Using Response Surface Methodology, Transactions of the ASAE, vol. 36(3):801-805.
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