Rapid Softening of Acidified Peppers: Effect of Oxygen and Sulfite-Reference-Cited by-同舟云学术

Rapid Softening of Acidified Peppers: Effect of Oxygen and Sulfite

Published:2004-06-09 Issue:14 Volume:52 Page:4554-4557
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

McFeeters Roger F.¹,Barrangou Lisa M.¹,Barish Amy O.¹,Morrison Sabine S.¹

Affiliation:

1. Agricultural Research Service, U.S. Department of Agriculture, and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0349533

Reference7 articles.

1. Factors Influencing Texture Retention of Salt-free, Acidified, Red Bell Peppers during Storage

2. Use and Removal of Sulfite by Conversion to Sulfate in the Preservation of Salt-Free Cucumbers†

3. The stability of pectolytic enzymes in sulphite liquor in relation to breakdown of sulphited strawberries

4. Sulphite and oxidative—reductive depolymerization reactions

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