ELEVATED CALCIUM CHLORIDE IN CUCUMBER FERMENTATION BRINE PROLONGS PICKLE PRODUCT CRISPNESS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2011.00374.x/fullpdf
Reference26 articles.
1. Effect of calcium chloride and alum on fermentation, desalting, and firmness retention of cucumber pickles;BUESCHER;J. Food Sci.,1988
2. Diffusion plate assay for measurement of polygalacturonase activities in pickle brines;BUESCHER;J. Food Biochem.,1992
3. Protection of pickle quality by CaNa2EDTA;BUESCHER;J. Food Qual.,2000
4. Softening of cucumber pickles by Cx-cellulase and its prevention by calcium;BUESCHER;J. Food Sci.,1984
5. Bound cations in cucumber pickle mesocarp tissue as affected by brining and CaCl2;BUESCHER;J. Food Sci.,1986
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