Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurized fruits

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 716-721

  Degraeve, P ^a   Saurel, R ^a   Coutel, Y ^b  

^a UNIVERSITÉ LYON 1   (France)

^b DSM FOOD SPECIALTIES   (Netherlands)

Author keywords

Firmness; Fruits; Pectinmethylesterase; Strawberry; Vacuum impregnation

Indexed keywords

FRAGARIA X ANANASSA;

EID: 0141563698     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05738.x     Document Type: Article

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