The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 191-197

  Beirão da Costa, Sara ^a   Cardoso, Ana ^a   Martins, Luisa Louro ^a   Empis, José ^b   Moldão Martins, Margarida ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b INSTITUTO SUPERIOR TÉCNICO   (Portugal)

Author keywords

Calcium; Kiwifruit; Mild heat treatments; Minimal processing; Pectinmethylesterase

Indexed keywords

CALCIUM; CALCIUM CHLORIDE; ENZYME; HEAT SHOCK PROTEIN; PECTINMETHYLESTERASE; UNCLASSIFIED DRUG;

ARTICLE; ENZYME ACTIVATION; ENZYME ACTIVITY; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FRUIT; HEATING; KIWIFRUIT; PROTEIN SYNTHESIS;

ACTINIDIA DELICIOSA;

EID: 37548999848     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.075     Document Type: Article

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