Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythorbate as an antioxidant

dc.contributor.guide	Subbulakshmi, G and Padwal-Desai, S R
dc.coverage.spatial	Food Science and Nutrition
dc.creator.researcher	Gopalan, Hema Sarath
dc.date.accessioned	2016-10-13T06:08:50Z
dc.date.available	2016-10-13T06:08:50Z
dc.date.awarded	n.d.
dc.date.completed	1999
dc.date.registered	n.d.
dc.description.abstract	Abstract not available newline newline
dc.description.note	Summary p. 107-111, Bibliography p. 112-117
dc.format.accompanyingmaterial	None
dc.format.dimensions	-
dc.format.extent	ii, 117p.
dc.identifier.uri	http://hdl.handle.net/10603/109997
dc.language	English
dc.publisher.institution	Department of Food Science and Nutrition
dc.publisher.place	Mumbai
dc.publisher.university	SNDT Womens University
dc.relation	No. of references 77
dc.rights	university
dc.source.university	University
dc.subject.keyword	Sodium Erythorbate, Fruits and Vegetables, Polyphenol Oxidase, Dehydration, Brown colour formation, elimination of browning , elimination of browning , potatoes, bananas, apples
dc.title	Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythorbate as an antioxidant
dc.title.alternative	-
dc.type.degree	Ph.D.