Visualizing Enzyme Infusion into Apple Tissue-Reference-Cited by-同舟云学术

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Visualizing Enzyme Infusion into Apple Tissue

Published:2000-11-14 Issue:12 Volume:48 Page:5933-5935
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Culver Catherine A.¹,Bjurlin Marc A.²,Fulcher R. Gary³

Affiliation:

1. Pepsi Cola Company, 100 Stevens Avenue, Valhalla, New York 10595

2. Department of Research and Development, Land O'Lakes, Inc., St. Paul, Minnesota 55164

3. Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000094w

Reference19 articles.

1. Current and potential applications of enzyme infusion in the food industry

2. Pectins as mediators of wall porosity in soybean cells

3. Changes in the glucans of ripening apples

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1. Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas;Food and Bioprocess Technology;2017-02-01

2. Impact of different calcium dips and solution pH on quality of ready-to-eat baby-leaf spinach;Postharvest Biology and Technology;2016-11

3. Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion;Food Science and Technology Research;2010

4. Diffusion of Protease into Meat & Bone Meal for Solubility Improvement and Potential Inactivation of the BSE Prion;PLoS ONE;2007-02-28

5. Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining;Journal of Food Science;2006-05-31

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