Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact-Reference-Cited by-同舟云学术

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Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

Published:2015-05-15 Issue:6 Volume:80 Page:S1360-S1367
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wilson Emily M.¹,Johanningsmeier Suzanne D.²,Osborne Jason A.³

Affiliation:

1. Dept. of Food, Bioprocessing and Nutrition Sciences; North Carolina State Univ; 400 Dan Allen Drive Raleigh NC 27695-7624 U.S.A

2. USDA-ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624; North Carolina State Univ; Raleigh NC 27695-7624 U.S.A

3. Statistics Dept; North Carolina State Univ; SAS Hall 5238, Box 8203 Raleigh NC 27695 U.S.A

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. ASTM Intl 2011 Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits

2. Influence of salt (NaCl) on pectinolytic softening of cucumber;Bell;J Food Sci,1961

3. Softening of commercial cucumber salt-stock in relation to polygalacturonase activity;Bell;Food Tech,1950

4. Statistical models for the A-Not A method;Bi;J Sens Stud,2001

5. Interactions among salty, sour and bitter compounds;Breslin;Trends Food Sci Technol,1996

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1. A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation;Comprehensive Reviews in Food Science and Food Safety;2024-05

2. Prevention of microbes‐induced spoilage in sodium chloride–free cucumber fermentations employing preservatives;Journal of Food Science;2022-10-18

3. Sensory Profiles of 10 Cucumber Varieties Using a Panel Trained with Chemical References;ACS Food Science & Technology;2022-04-14

4. Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date;ACS Food Science & Technology;2022-04-01

5. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles;Journal of Food Science;2022-03-15

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