Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits-Reference-Cited by-同舟云学术

Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits

Published:2018-02-02 Issue:4 Volume:42 Page:e13582
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Diaz Joscelin T.¹,Pérez-Díaz Ilenys M.²^ORCID,Messer Nadya³,Safferman Steven I.⁴

Affiliation:

1. Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh, North Carolina 27695

2. USDA-ARS, Food Science Research Unit, Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh, North Carolina 27695

3. Gedney Foods Company; Chaska, Minnesota 55318

4. Department of Biosystems and Agricultural Engineering; Michigan State University; East Lansing, Michigan 48824

Funder

Pickle Packers International

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13582/fullpdf

Reference21 articles.

1. Postharvest heat treatment for mitigation of chilling injury in fruits and vegetables;Aghdam;Food and Bioprocess Technology,2014

2. Heat conditioning of cucumbers improves retention of sliced refrigerated pickle texture and appearance;Buescher;Journal of Food Biochemistry,2013

3. Role of the osmoticum in bloater formation of pickling cucumbers;Corey;Journal of Food Science,1983

4. Ecological efficiency in glycerol combustion;Coronado;Applied Thermal Engineering,2014

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