Effect of various thermal pre-treatments on the texture of frozen cherries (Prunus avium L.). Related enzyme activities

Author:

Alonso J.,Canet W.,Rodr�guez M. T.

Publisher

Springer Science and Business Media LLC

Subject

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

Reference22 articles.

1. Grierson D, Tücke G, Robertson N (1981) The regulation of gene expression during the ripening of tomato fruit. In: Goodenough PW, Atkin RK (eds) Quality in stored and processed vegetables and fruit. Academic Press, London, pp 179?191

2. Hobson GE (1965) J Hort Sci 40:66?70

3. Rhodes MJC (1980) The maturation and ripening of fruit. In: Thimann KV (ed) Senescence in plants. CRC Press, pp 158?205

4. Al-Delaimey KA, Borgstrom G, Bedford CL (1966) Mich State Univ Agric Exp Stn Q Bull 49:164?171

5. Van Buren JP (1974) Heat treatments and the texture and pectins of red tart cherries. J Food Sci 39:1203?1205

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