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Cherry pepper pickling: Mass transport and firmness parameters and stability indicators

  • Published:2009-12 Issue:4 Volume:95 Page:648-655
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Valdez-Fragoso A.,Sáenz-Hernández C.M.,Welti-Chanes J.,Mújica-Paz H.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Osmotic dehydration behavior of red paprika (Capsicum annuum L.);Ade-Omowaye;Journal of Food Science,2002

2. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Research International,2006

3. Official Methods of Analysis;AOAC,1998

4. Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos;Carrillo-Inungaray;Ciencia y Tecnología de Alimentos,2006

5. Kinetics of osmotic dehydration in orange and mandarin peels;Cháfer;Journal of Food Process Engineering,2001

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1. Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms;International Journal of Food Science & Technology;2021-07-16

2. Improving Cull Cow Meat Quality Using Vacuum Impregnation;Foods;2018-05-07

3. Optimization of salt curing of bitter gourd (Momordica charantia L.) with blanching as pre-treatment using response surface methodology;Nutrition & Food Science;2016-11-14

4. Mexican Jalapeño Pepper;Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition;2012-05-10
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