Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09964.x/fullpdf
Reference23 articles.
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2. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice;Anthon;J Agric Food Chem,2002
3. Firming of potatoes: Biochemical effects of preheating;Bartolome;J Agric Food Chem,1972
4. Role of calcium and chelating agents in regulating the degradation of tomato fruit tissue by polygalacturonase;Buescher;J Food Biochem,1982
5. Preparation of high-consistency vegetable products: tomato pulps (part II);Castaldo;Ind Conserve,1995
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