Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 511-515

  Alonso, Jesús ^a   Canet, Wenceslao ^a   Rodríguez, Teresa ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Freezing; Pectin; Pectinesterase; Sweet cherries; Thermal calcium

Indexed keywords

PRUNUS AVIUM;

EID: 0030945666     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04418.x     Document Type: Article

References (28)

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