Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5791/fullpdf
Reference20 articles.
1. Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C;Gonzalez-Aguilar;Int J Food Sci Technol,2008
2. Quality of fresh-cut ‘Kent’ mango slices prepared from hot water or non-hot water-treated fruit;Dea;Postharv Biol Technol,2010
3. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity;Chassagne-Berces;LWT-Food Sci Technol,2010
4. Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars;Sriwimon;LWT-Food Sci Technol,2011
5. Vacuum impregnation pre- treatment with pectin methylesterase to improve firmness of pasteurized fruits;Degraeve;J Food Sci,2003
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