Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos-Reference-Cited by-同舟云学术

Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

Published:2014-04-02 Issue:5 Volume:79 Page:C786-C794
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ngamchuachit Panita¹²,Sivertsen Hanne K.²,Mitcham Elizabeth J.³,Barrett Diane M.²

Affiliation:

1. Dept. of Food Technology; Faculty of Science; Chulalongkorn Univ; Bangkok 10330 Thailand

2. Dept. of Food Science and Technology; Univ. of California; Davis CA 95616 USA

3. Dept. of Plant Sciences, Univ. of California; Davis CA 95616 USA

Publisher

Wiley

Subject

Food Science

Reference43 articles.

1. Fruit physical and chemical characteristics at maturity stage of Tommy Atkins, Keitt and Kent mango cultivars grown under Nubariya conditions;Abourayya;J Am Sci,2011

2. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon;Aguayo;Postharvest Biol Technol,2008

3. Texture and distribution of pectic substances of mango as affected by infusion of pectinmethylesterase and calcium;Banjongsinsiri;J Sci Food Agric,2004

4. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP;Beaulieu;Postharvest Biol Technol,2003

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