Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 3217-3226

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

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Carrots; Eggplants; pH reduction; Vacuum impregnation; Visual aspect

Indexed keywords

ATMOSPHERIC PRESSURE; IMPREGNATION; RATE CONSTANTS; TISSUE; VEGETABLES;

CARROTS; EGGPLANTS; INITIAL RATE; KINETIC CONSTANT; PULSED VACUUM; VACUUM IMPREGNATION; VISUAL APPEARANCE; VISUAL ASPECTS;

ACIDIFICATION;

DAUCUS CAROTA; SOLANUM MELONGENA;

EID: 84884910399     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0994-3     Document Type: Article

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