Effect of fermentation time on texture and microstructure of pickled carrots

Journal of the Science of Food and Agriculture

Volumn 81, Issue 15, 2001, Pages 1553-1560

  Llorca, Empar ^a   Puig, Ana ^a   Hernando, Isabel ^a   Salvador, Ana ^b   Fiszman, Susana M ^b   Lluch, Ma Angeles ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Carrot; Microscopic structure; Pickling; Texture

Indexed keywords

FOOD PROCESSING;

DAUCUS CAROTA;

EID: 0035659012     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.975     Document Type: Article

References (13)

1. Pilot study of cucumber fermentation: Diffusing gases and bloater damage
2. Fermentative preservation of carrots
3. Lactic acid fermentation of fresh and stored carrot: Chemical, microbial and sensory evaluation of products
4. Dynamic measurement of tissue rigidity during freezing and cooking of vegetables
5. Firmness of carrot slices submerged in brines: Experimental data and mathematical model
6. Ultrastructural and textural changes in processed carrot tissue
7. Effect of sodium chloride on rehydration of freeze-dried carrots
8. Specimen preparation of raw and cooked carrot phloem and xylem for the scanning electron microscope
9. Structural studies of carrots by SEM
10. Electron microscopic studies in cultivated plants. II. Fresh and stored roots of Daucus carota L
11. Determination of element concentrations in fresh and processed vegetables by quantitative X-ray microanalysis
12. Contribution to the microstructural knowledge of fresh and pickled carrots (Daucus carota L.)
13. Instrumental texture profile analysis with particular reference to gelled systems