Kinetics of Texture Change of Bamboo Shoots During Pickling Process-Reference-Cited by-同舟云学术

Kinetics of Texture Change of Bamboo Shoots During Pickling Process

Published:2016-03-31 Issue:2 Volume:40 Page:e12369
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Zhang Fusheng¹²,Zheng Jiong¹²,Zhong Jinfeng¹,Chen Guangjing¹,Kan Jianquan¹³

Affiliation:

1. College of Food Science; Southwest University; 2 Tiansheng Road Chongqing 400715 China

2. Chongqing Research Center of Special Food Engineering and Technology; Chongqing China

3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing China

Funder

Central Universities

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12369/fullpdf

Reference30 articles.

1. Approaches to analysis and modeling texture in fresh and processed foods-A review;Chen;J. Food Eng.,2013

2. Potential role of native pickling cucumber polygalacturonase in softening of fresh pack pickles;Cho;J. Food Sci.,2012

3. Nutritional properties of bamboo shoots: Potential and prospects for utilization as a health food;Chongtham;Comp. Rev. Food Sci. Food Saf.,2011

4. Value addition to bamboo shoots: A review;Choudhury;J. Food Sci. Technol.,2012

5. Effect of processing conditions on the water absorption and texture kinetics of potato;Cunningham;J. Food Eng.,2008

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