Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride-Reference-Cited by-同舟云学术

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

Published:2015-10-29 Issue:12 Volume:80 Page:M2827-M2836
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pérez-Díaz I. M.¹,McFeeters R. F.¹,Moeller L.²,Johanningsmeier S. D.¹,Hayes J.¹,Fornea D. S.¹,Rosenberg L.³,Gilbert C.⁴,Custis N.⁴,Beene K.²,Bass D.²

Affiliation:

1. U.S. Dept. of Agriculture, Agricultural Research Service, SAA Food Science Research Unit; North Carolina State Univ; 322 Schaub Hall Box 7624 Raleigh N.C. 27695-7624 U.S.A

2. Mount Olive Pickle Company Inc; One Cucumber Boulevard; Mount Olive N.C. 28365 U.S.A

3. Dept. of Food, Bioprocessing and Nutrition Sciences; North Carolina State Univ; 322 Schaub Hall, Box 7624 Raleigh N.C. 27695-7624 U.S.A

4. B & G Foods, Inc; 4715 Harrison Ferry Road Hurlock Md. 21643 U.S.A

Publisher

Wiley

Subject

Food Science

Reference26 articles.

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2. Survival of Escherichia coli O157:H7 in cucumber fermentation brines;Breidt;J Food Sci,2011

3. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning;Breidt;J Food Sci,2013

4. Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determinations;Chauvin;J Texture Studies,2008

5. Influence of sorbic acid on populations and species of yeasts occurring in cucumber fermentations;Etchells;Appl Microbiol,1961

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