Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference34 articles.
1. Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): a typical industrial-scale natural fermentation process;Ye;Food Res. Int.,2022
2. Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: insights into mechanisms by molecular docking analysis;Li;LWT- Food Sci. Technol.,2022
3. Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao);Ye;Food Chem.,2022
4. Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper;Bao;Curr. Res. Food Sci.,2022
5. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage;Zhang;LWT- Food Sci. Technol.,2010
Cited by 5 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. Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.);Ultrasonics Sonochemistry;2024-11
2. Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai;Food Chemistry;2024-11
3. Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics;Food Chemistry;2024-06
4. Preparation of the novel bio‐nanocomposites based on chitosan, Piper betle leaf extract and MgO nanoparticles for chili preservation;Polymer Engineering & Science;2024-03-22
5. A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways;Trends in Food Science & Technology;2023-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3