Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase

Journal of Food Science

Volumn 70, Issue 5, 2005, Pages

  Anthon, Gordon E ^a   Blot, Lucille ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Calcium; Diced; Pectin methylesterase; Texture; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 21544474141     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09964.x     Document Type: Article

References (23)

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