Pectinesterase activity and the texture of Jalape�o pepper-Reference-Cited by-同舟云学术

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Pectinesterase activity and the texture of Jalape�o pepper

Published:2004-01-01 Issue:2 Volume:218 Page:164-166
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Villarreal-Alba Elda G.,Reyes-Vega Maria L.,Aguilar-Gonz�lez Crist�bal N.,Contreras-Esquivel Juan C.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0812-2.pdf

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of the combination of hydrothermal and atmospheric treatment on the quality and shelf life of tomato (Solanum lycopersicum L.) minimally processed;Scientia Horticulturae;2022-02

2. Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper;Agronomy;2018-12-18

3. Ultrasound-vacuum infusion effect on jalapeño pepper (Capsicum annuum L.) blanching and thermal behavior of its pectin methylesterase;LWT;2018-09

4. Analytical Methods for Pectin Methylesterase Activity Determination: a Review;Food Analytical Methods;2017-05-22

5. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening;Food Chemistry;2014-03

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