Vacuum impregnation of firming agents in red raspberries.

Quintanilla, Armando; Mencía, Alejandra; Powers, Joseph; Rasco, Barbara; Tang, Juming; Sablani, Shyam S

Quintanilla, Armando; Mencía, Alejandra; Powers, Joseph; Rasco, Barbara; Tang, Juming; Sablani, Shyam S.

Afiliação

Quintanilla A; Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
Mencía A; Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
Powers J; School of Food Science, Washington State University, Pullman, WA, USA.
Rasco B; School of Food Science, Washington State University, Pullman, WA, USA.
Tang J; Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
Sablani SS; Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.

J Sci Food Agric ; 98(10): 3706-3714, 2018 Aug.

Article em En | MEDLINE | ID: mdl-29315589

Assuntos

Conservação de Alimentos/métodos; Rubus/química; Cloreto de Cálcio/análise; Conservação de Alimentos/instrumentação; Frutas/química; Dureza; Pectinas/análise; Vácuo

Palavras-chave

calcium; low methoxyl pectin; mechanical properties; pectin methylesterase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Evaluation_studies / Prognostic_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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