Vacuum infusion of plant or fungal pectinmethylesterase and calcium affects the texture and structure of eggplant

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 8214-8223

  Banjongsinsiri, Panida ^c   Shields, John ^b   Wicker, Louise ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b Thailand Inst Sci Technol Res   (Thailand)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Degree of esterification; Eggplant; Firmness; Pectinmethylesterase; Vacuum infusion

Indexed keywords

CALCIUM; CALCIUM CHLORIDE; MONOCLONAL ANTIBODY; MONOCLONAL ANTIBODY JIM5; MONOCLONAL ANTIBODY JIM7; PECTIN; PECTINESTERASE; UNCLASSIFIED DRUG; WATER;

ARTICLE; ASPERGILLUS NIGER; AUBERGINE; CELL WALL; CITRUS FRUIT; CONTROLLED STUDY; ENZYME ACTIVITY; ESTERIFICATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FUNGUS; GRAPEFRUIT; INFUSION; MARSH; NONHUMAN; PLANT; PROCESSING; STORAGE; TISSUE; VACUUM;

ASPERGILLUS; ASPERGILLUS NIGER; CITRUS; CITRUS X PARADISI; SOLANUM MELONGENA;

EID: 11144220439     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0487405     Document Type: Article

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