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Universidad de Panamá
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Submitted September 18, 2019
Published 2012-08-15

Artículos

Vol. 1 No. 1 (2012): Centros: Revista Científica Universitaria

APLICACIÓN DE GOMA CARBOXIMETILCELULOSA (CMC), PARA MANTENER LOS COMPONENTES AROMÁTICOS Y ESTABILIZAR BARRAS PROCESADAS DE JENGIBRE (Zingiber officinale)

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Citación:
DOI: ND

Published: 2012-08-15

How to Cite

Vargas, J., & Solis, M. (2012). APLICACIÓN DE GOMA CARBOXIMETILCELULOSA (CMC), PARA MANTENER LOS COMPONENTES AROMÁTICOS Y ESTABILIZAR BARRAS PROCESADAS DE JENGIBRE (Zingiber officinale). Centros: Revista Científica Universitaria, 1(1), 28–41. Retrieved from https://revistas.up.ac.pa/index.php/centros/article/view/951
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Abstract

Carboximetil celulosa (CMC) at levels 0.1, 0.5, y 1%, retains the aromatic components of spices such as Ginger (Zingiber officinale), and prevents the rapid deterioration of conforming food products. The maintenance of aromatic components, in the daily food flavoting is very important for marketing.

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