Potential Role of Native Pickling Cucumber Polygalacturonase in Softening of Fresh Pack Pickles

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Cho, Mi Jin ^a   Buescher, Ron W ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Cucumber pickles; Polygalacturonase; Polygalacturonic acid hydrolysis; Texture

Indexed keywords

OLIGOSACCHARIDE; PECTIN; POLYGALACTURONASE; POLYGALACTURONIC ACID; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CUCUMBER; ENZYME STABILITY; ENZYMOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; FRUIT; HEAT; HYDROLYSIS; KINETICS; MECHANICS; METABOLISM; PASTEURIZATION; PHYSICAL CHEMISTRY; QUALITY CONTROL; UNITED STATES;

CUCUMIS SATIVUS; ENZYME STABILITY; FOOD PACKAGING; FOOD, PRESERVED; FRUIT; HOT TEMPERATURE; HYDROLYSIS; KINETICS; MECHANICAL PHENOMENA; MISSOURI; OLIGOSACCHARIDES; PASTEURIZATION; PECTINS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; POLYGALACTURONASE; QUALITY CONTROL; REFRIGERATION;

EID: 84859952562     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02649.x     Document Type: Article

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