Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

European Food Research and Technology

Volumn 226, Issue 1-2, 2007, Pages 33-43

  Castro, Sónia Marília ^a   Loey, Ann Van ^b   Saraiva, Jorge Alexandre ^a   Smout, Chantal ^b   Hendrickx, Marc ^b  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Calcium; Capsicum annuum; Heat; Pectin methylesterase; Peppers; Pressure; Pressure shift freezing; Texture

Indexed keywords

CALCIUM; DEGRADATION; ENZYMES; FREEZING; PRESSURE EFFECTS; THERMAL EFFECTS; TISSUE;

CALCIUM SOAKING; CAPSICUM ANNUUM; PECTIN METHYLESTERASES; PRESSURE SHIFT FREEZING; THERMAL TEXTURE;

PLANTS (BOTANY);

CAPSICUM; CAPSICUM ANNUUM;

EID: 34648814086     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0505-8     Document Type: Article

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