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Shella Permatasari Santoso

Widya Mandala Surabaya Catholic University - Department of Chemical Engineering

  • Widya Mandala Surabaya Catholic University - Department of Chemical Engineering

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Using the Response Surface Methodology to Establish the Optimal Conditions for the Preservation of Bananas (Musa Acuminata) in a Pulsed Electric Field and to Decrease Browning Induced by Low-Temperature Storage

Number of pages: 27 Posted: 22 Jul 2021 Last Revised: 04 Feb 2022
Bo-Kuen Chen, Chao-Kai Chang, Kuan-Chen Cheng, Chih-Yao Hou, Jer-An Lin, Min-Hung Chen, Shella Permatasari Santoso and Chang-Wei Hsieh
National Chung Hsing University - Department of Food Science and Biotechnology, Da-Yeh University - College of Biotechnology and Bioresources, National Taiwan University - Graduate Institute of Food Science and Technology, National Kaohsiung University of Science and Technology - Department of Seafood Science, National Chung Hsing University - Graduate Institute of Food Safety, Agriculture & Food Agency Council of Agriculture, Widya Mandala Surabaya Catholic University - Department of Chemical Engineering and National Chung Hsing University - Department of Food Science and Biotechnology
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Abstract:

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Pulsed electric field, Response surface methodology, Banana (Musa acuminata), Chilling injury, quality