Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion

Journal of the Science of Food and Agriculture

Volumn 92, Issue 13, 2012, Pages 2581-2586

  Sirijariyawat, Arpassorn ^a   Charoenrein, Sanguansri ^a   Barrett, Diane M ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Calcium; Frozen; Infusion; Mango; Pectin methylesterase

Indexed keywords

CALCIUM; CARBOXYLESTERASE; PECTINESTERASE;

ARTICLE; FOOD HANDLING; FREEZING; FRUIT; MANGIFERA;

CALCIUM; CARBOXYLIC ESTER HYDROLASES; FOOD TECHNOLOGY; FREEZING; FRUIT; MANGIFERA;

EID: 84866145066     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5791     Document Type: Article

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