Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1196-1206

  Rico, D ^a   Martin Diana A B ^a   Frias J M ^a   Barat, J M ^b   Henehan, G T M ^a   Barry Ryan, C ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Calcium lactate; Chlorine; Cryo SEM; Pectin methylesterase; Sliced carrot; Texture; Water activity

Indexed keywords

CALCIUM COMPOUNDS; CHLORINE; ENZYMES; HEAT TREATMENT; TEXTURES; WASHING;

CALCIUM LACTATE; PECTIN METHYLESTERASE; SLICED CARROT; WATER ACTIVITY;

AGRICULTURAL PRODUCTS;

CHLORINE; LIGNIFICATION; VEGETABLES;

DAUCUS CAROTA;

EID: 33751074946     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.032     Document Type: Article

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