Acetic acid pretreatment improves the hardness of cooked potato slices-Reference-Cited by-同舟云学术

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Acetic acid pretreatment improves the hardness of cooked potato slices

Published:2017-08 Issue: Volume:228 Page:204-210
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Wenlin,Shehzad Hussain,Yan Shoulei,Li Jie,Wang Qingzhang

Funder

Project National Key Technology R & D Program of China

Innovation Project of Huazhong Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

2. Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes;Bordoloi;Food Chemistry,2012

3. Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture;Fuentes;Journal of Food Engineering,2014

4. Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality;Gonzalez;Journal of Food Science,2010

5. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis;Haruta;International Journal Food Microbiology,2006

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