Effect of Pretreatment and Osmotic Dehydration on the Quality and Technological Properties of Dried Banana (cv. Thap Maeo)
Natasha Veruska dos Santos Nina, Jerusa de Souza Andrade, Suely de Souza Costa, Raimundo da Silva Souza & Mirza Carla Normando Pereira · Asian Food Science Journal · 2024
The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yiel...
Open access
Research Article
10.9734/afsj/2024/v23i12755