Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes.

Bao, Xi; Zhang, Shiyao; Xiao, Yue; Jiang, Yongli; Liu, Zhijia; Wang, Tao; Hu, Xiaosong; Yi, Junjie

Bao, Xi; Zhang, Shiyao; Xiao, Yue; Jiang, Yongli; Liu, Zhijia; Wang, Tao; Hu, Xiaosong; Yi, Junjie.

Afiliación

Bao X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm
Zhang S; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm
Xiao Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm
Jiang Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm
Liu Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm
Wang T; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm
Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunm

Int J Biol Macromol ; 253(Pt 3): 126690, 2023 Dec 31.

Article en En | MEDLINE | ID: mdl-37673156

Asunto(s)

Capsicum; Pasteurización; Pectinas; Temperatura; Antioxidantes/análisis

Palabras clave

Acidified chili pepper; Pasteurization processing; Pectin; Storage temperature; Texture

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Capsicum / Pasteurización Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article