PH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification

LWT

Volumn 44, Issue 9, 2011, Pages 1901-1907

  Derossi, A ^a   De Pilli, T ^a   La Penna, M P ^a   Severini, C ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Acid solution; Canned food; Porosity; Vacuum impregnation; Zucchini

Indexed keywords

ACIDIFICATION; ATMOSPHERIC PRESSURE; BIOMECHANICS; CANNING; HISTOLOGY; IMPREGNATION; POROSITY; VEGETABLES;

ACID SOLUTIONS; CANNED FOOD; LIQUID IMPREGNATION; RELAXATION PHENOMENA; TISSUE STRUCTURE; VACUUM IMPREGNATION; VOLUME VARIATION; ZUCCHINI;

TISSUE;

CUCURBITA PEPO VAR. MELOPEPO;

EID: 79959259087     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.011     Document Type: Article

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