Improving diced tomato firmness by pulsed vacuum calcification-Reference-Cited by-同舟云学术

Improving diced tomato firmness by pulsed vacuum calcification

Published:2018-06 Issue: Volume:92 Page:451-457
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Servillo Luigi,Balestrieri Maria Luisa,Giovane Alfonso,De Sio Francesco,Cannavacciuolo Mariarosaria,Squitieri Giuseppe,Ferrari Giovanna^ORCID,Cautela Domenico,Castaldo Domenico

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Strategies to improve food functionality: Structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies;Betoret;Trends in Food Science & Technology,2015

5. Presence of residual pectin methylesterase activity in thermally stabilized industrial fruit preparations;Castaldo;Lebensmittel-Wissenschaft Und-Technologie,1997

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