Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Food and Bioprocess Technology

Volumn 10, Issue 4, 2017, Pages 699-709

  Mao, Jiaqi ^a   Zhang, Lifen ^a   Chen, Fusheng ^a   Lai, Shaojuan ^a,b   Yang, Bao ^c   Yang, Hongshun ^d  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b Guangzhou Pulu Medical Technology Co Ltd Ltd   (China)

^c SOUTH CHINA INSTITUTE OF BOTANY   (China)

^d NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Atomic force microscopy (AFM); Calcium; Firmness; Grape; Nanostructure; Pectin; Vacuum impregnation

Indexed keywords

ATOMIC FORCE MICROSCOPY; CALCIUM; DEFORMATION; FRUITS; NANOSTRUCTURES; SODIUM BICARBONATE; SODIUM CARBONATE;

CALCIUM LACTATE; EFFECTIVE POROSITY; FIRMNESS; GRAPE; PECTIN; RELAXATION PHENOMENA; VACUUM IMPREGNATION; VOLUMETRIC DEFORMATION;

IMPREGNATION;

EID: 85007427136     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1852-5     Document Type: Article

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