Vacuum pulse-assisted pickling whole jalapeño pepper optimization

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1261-1268

  Valdez Fragoso, A ^a   Martinez Monteagudo S I ^a   Salais Fierro, F ^a   Welti Chanes, J ^b   Mujica Paz H ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Dehydration impregnation; Jalape o pepper; Optimization; Pickling; Response surface methodology

Indexed keywords

ACETIC ACID; CONCENTRATION (PROCESS); DEHYDRATION; FOOD PRODUCTS; IMPREGNATION; OPTIMIZATION; POLYNOMIALS; SODIUM CHLORIDE; VACUUM APPLICATIONS;

DEHYDRATION IMPREGNATION; JALAPEÑO PEPPER; RESPONSE SURFACE METHODOLOGY (RSM); WATER ACTIVITY;

PICKLING;

EID: 33751187104     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.041     Document Type: Article

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