Enzymatic rettings of green pepper berries for white pepper production
This study is carried out to determine the physical properties of green pepper berries and to improve the existing retting technique in white pepper production using the Viscozyme and Celluclast as the enzymes. Effects of blanched and non-blanched pepper berries, acidic solution and non-acidic solut...
Saved in:
Main Authors: | Shamsudin, Rosnah, Chan, Shiang Chun |
---|---|
Format: | Article |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
|
Online Access: | http://psasir.upm.edu.my/id/eprint/40761/1/40761.pdf http://psasir.upm.edu.my/id/eprint/40761/ http://www.ifrj.upm.edu.my/21%20%2801%29%202014/34%20IFRJ%2021%20%2801%29%202014%20Rosnah%20250.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
IOT APPLICATION IN THE PRODUCTION OF WHITE PEPPER BERRIES
by: Mohamad Asrul, Mustapha
Published: (2021) -
Enzymatic retting using pectinase enzyme produced by aspergillus versicolor A6 and analysis of white pepper berries produced
by: Najihah, Binti Ismail
Published: (2011) -
Physical properties of matured pepper berries
by: Megat Ahmad Azman, Puteri Nurain, et al.
Published: (2019) -
Effect of soaking time on the removal of pericarp of green pepper berries
by: Hasaman, Norfarahin, et al.
Published: (2012) -
Kinetics of quality changes in soaking water during the retting process of pepper berries (Piper nigrum L.)
by: Megat Ahmad Azman, Puteri Nurain, et al.
Published: (2020)