Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables

Journal of Food Engineering

Volumn 70, Issue 4, 2005, Pages 546-556

  Ni, Li ^a   Lin, Daniel ^c   Barrett, Diane M ^b  

^a FUZHOU UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c NONE

Author keywords

Bell peppers; Blanching; Bok choy; Broccoli; Cabbage; Carrot; Pectin methylesterase; Sugar snap peas; Texture

Indexed keywords

AGRICULTURAL PRODUCTS; CATALYSIS; ENZYMES; TEXTURES; THERMAL EFFECTS; THERMODYNAMIC STABILITY;

BELL PEPPERS; BLANCHING; BOK CHOY; BROCCOLI; CABBAGE; CARROT; PECTIN METHYLESTERASE; SUGAR SNAP PEAS;

FOOD PRESERVATION;

CATALYSTS; ENZYMES; TEXTURE; THERMAL STABILITY; VEGETABLES;

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. PEKINENSIS; CAPSICUM; DAUCUS CAROTA; PISUM SATIVUM;

EID: 18844441753     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.009     Document Type: Article

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