Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb08314.x/fullpdf
Reference26 articles.
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2. Mechanical assessment of texture of sweet cherries. Effects of freezing;Alonso;J Sci Food Agric,1994
3. Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries;Alonso;J Food Sci,1997
4. Effect of calcium pretreatments on the texture of frozen cherries. Role of pectinesterase in the changes in the pectic materials;Alonso;J Agric Food Chem,1995
5. Purification and characterization of four pectinesterases from sweet cherry (Prunus avium L.);Alonso;J Agric Food Chem,1996
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