Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian 'Chok Anan' mango (Mangifera indica L.) fruit
Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficienci...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/58381/1/%2813%29.pdf |
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