Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles-Reference-Cited by-同舟云学术

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

Published:1988-01 Issue:1 Volume:53 Page:296-297
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BUESCHER R. W.,BURGIN C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10238.x/fullpdf

Reference18 articles.

1. Anonymous . 1971 . Analytical methods for atomic absorption spectrophotometry. 303-0152. Perkin-Elmer, Norwalk, CT.

2. Bound Cations in Cucumber Pickle Mesocarp Tissue as Affected by Brining and CaCl2

3. Softening of Cucumber Pickles by Cx-Cellulase and Its Inhibition by Calcium

4. INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE

Cited by 11 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. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines;Journal of Food Science;2019-04-17

2. Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts;Journal of Food Quality;2018

3. Heat Conditioning of Cucumbers Improves Retention of Sliced Refrigerated Pickle Texture and Appearance;Journal of Food Biochemistry;2012-11-05

4. Potential Role of Native Pickling Cucumber Polygalacturonase in Softening of Fresh Pack Pickles;Journal of Food Science;2012-04

5. ELEVATED CALCIUM CHLORIDE IN CUCUMBER FERMENTATION BRINE PROLONGS PICKLE PRODUCT CRISPNESS;Journal of Food Quality;2011-03-21

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