Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Food and Bioprocess Technology

Volumn 10, Issue 5, 2017, Pages 901-913

  Yang, Hongshun ^a   Wu, Qiongying ^b   Ng, Li Ying ^a   Wang, Shifei ^c  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b JIANGSU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c Changzhou Qihui Management Consulting Co Ltd   (China)

Author keywords

Atomic force microscopy; Calcium lactate; Chelate soluble pectin; Fresh cut papaya; Pectin methylesterase; Vacuum impregnation

Indexed keywords

ATOMIC FORCE MICROSCOPY; CHELATION; IMPREGNATION;

CALCIUM LACTATE; CHELATE-SOLUBLE PECTIN; FRESH-CUT; PECTIN METHYLESTERASE; VACUUM IMPREGNATION;

CALCIUM;

EID: 85011301752     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1874-7     Document Type: Article

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