Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 3, 2006, Pages 195-202

  Mujica Paz H ^a   Arguelles Pina L D ^a   Perez Velazquez L C ^a   Valdez Fragoso, A ^a   Welti Chanes, J ^b  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Jalape o pepper; Mass transfer; Pickles; Vacuum impregnation

Indexed keywords

ACETIC ACID; CONCENTRATION (PROCESS); HEAT TREATMENT; IMPREGNATION; MASS TRANSFER; PARAMETER ESTIMATION; PICKLING; SODIUM CHLORIDE;

JALAPEÑO PEPPER; PICKLES; VACUUM IMPREGNATION; WATER LOSS (WL);

BRINES;

EID: 33746568416     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.02.001     Document Type: Article

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