Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 9-15

  Derossi, A ^a   De Pilli, T ^a   Severini, C ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Acidification; Lactic acid; Vacuum impregnation; Vegetables

Indexed keywords

ACID SOLUTIONS; CONTACT AREAS; HYDROGEN IONS; IN-DIFFUSION; PH VALUE; TOTAL MASS; VACUUM IMPREGNATION; VACUUM LEVEL;

ATMOSPHERIC PRESSURE; BODY FLUIDS; LACTIC ACID; ORGANIC ACIDS; RELAXATION PROCESSES; VACUUM; VACUUM DEPOSITION; VACUUM TECHNOLOGY; VEGETABLES;

IMPREGNATION;

EID: 77949491704     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.019     Document Type: Article

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