Texture and Pectin Content of Four Frozen Fruits Treated with Calcium-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Texture and Pectin Content of Four Frozen Fruits Treated with Calcium

Published:2013-04-25 Issue:3 Volume:38 Page:1346-1355
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Sirijariyawat Arpassorn¹²,Charoenrein Sanguansri¹

Affiliation:

1. Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand

2. Faculty of Natural Resources and Agro-Industry; Kasetsart University; Chalermphrakiat Sakon Nakhon Province Campus; Sakon Nakhon Thailand

Funder

Office of the Higher Education Commission Thailand

Kasetsart University Research

Development Institute (KURDI) under Project SRU-FPF

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12096/fullpdf

Reference26 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;J. Food Biochem.,1978

2. Cell wall stability of fresh-cut Fuji apples treated with calcium lactate;Alandes;J. Food Sci.,2006

3. Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries;Alonso;J. Food Sci.,1997

4. Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments;Alonso;J. Food Sci.,2005

5. Effect of calcium chloride on quality of fresh-cut “Pérola” pineapple;Antoniolli;Pesqui. Agropecu. Bras.,2003

Cited by 8 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. Improving Cuticle Thickness and Quality Traits in Table Grape cv. ‘Italia’ Using Pre-Harvest Treatments;Plants;2024-08-28

2. Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas;Journal of Food Processing and Preservation;2022-01-28

3. INCREASING THE EFFICIENCY OF POULTRY AND FISH FREEZING USING PROTECTIVE PECTIN COATINGS;Scientific Works;2021-11-29

4. Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices;Journal of Food Process Engineering;2021-11-11

5. Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading;Journal of Food Processing and Preservation;2021-02-10

同舟云学术

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