Effects of low temperature soaking on color and texture of green eggplants

Journal of Food Engineering

Volumn 74, Issue 1, 2006, Pages 54-59

  Zhang, Min ^a,b   Chen, Dewei ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Color; Low temperature; Soaking; Texture

Indexed keywords

COLOR; ENZYMES; LOW TEMPERATURE EFFECTS; PH EFFECTS; TEXTURES; THERMAL EFFECTS;

GREEN EGGPLANTS; LOW TEMPERATURE; POLYPHENOL OXIDASE (PPO); SOAKING;

FOOD PROCESSING;

SOLANUM MELONGENA;

EID: 27844439867     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.02.015     Document Type: Article

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