Bimodal Heat Stability Curves of Fungal Pectolytic Enzymes and Their Implication for Softening of Canned Apricots-Reference-Cited by-同舟云学术

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Bimodal Heat Stability Curves of Fungal Pectolytic Enzymes and Their Implication for Softening of Canned Apricots

Published:1981-03 Issue:2 Volume:46 Page:498-500
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

STRAND L. L.,OGAWA J. M.,BOSE E.,RUMSEY J. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04895.x/fullpdf

Reference22 articles.

1. L.L. Claypool, 1974 . Apricot softening: a problem of the canned fruit . Apricot softening: a problem of the canned fruit . 28 (7 ): 4 .

2. L. Dugger, 1976 . Reduction of apricot softening and breakdown in processed apricots with low methoxy pectin . M.S. thesis , University of California, Davis.

3. Multiple Range and Multiple F Tests

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1. Aeromycoflora of fruit markets of Baroda, India and associated diseases of certain fruits;Aerobiologia;2007-09-05

2. Selective inactivation of phospholipase A2 in complex protein mixtures;Innovative Food Science & Emerging Technologies;2002-09

3. On the response under different thermal treatments of the thermostable endopolygalacturonase produced byRhizopus nigricans;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1993-04

4. Canning of Fruits;Commercial Fruit Processing;1986

5. Relation of Postharvest Decay Fungi to the Slip-Skin Maceration Disorder of Dried French Prunes;Phytopathology;1983

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