Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines-Reference-Cited by-同舟云学术

Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

Published:2019-04-17 Issue:5 Volume:84 Page:1129-1137
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

McMurtrie Erin K.¹,Johanningsmeier Suzanne D.²^ORCID,Breidt Fred²^ORCID,Price Robert E.²

Affiliation:

1. Dept. of Food, Bioprocessing and Nutrition SciencesNorth Carolina State Univ. 400 Dan Allen Drive, Box 7624 Raleigh NC 27695 U.S.A

2. Food Science Research Unit, U.S. Dept. of Agriculture, Agricultural Research Service, SEANorth Carolina State Univ. 322 Schaub Hall, Box 7624 Raleigh NC 27695‐7624 U.S.A

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14600

Reference53 articles.

1. Structural Biology of Pectin Degradation by Enterobacteriaceae

2. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

3. Softening of commercial cucumber salt‐stock in relation to polygalacturonase activity;Bell T. A.;Food Technology,1950

4. Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles

5. ELEVATED CALCIUM CHLORIDE IN CUCUMBER FERMENTATION BRINE PROLONGS PICKLE PRODUCT CRISPNESS

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