RELATIONSHIP BETWEEN DEGREE OF PECTIN METHYLATION AND TISSUE FIRMNESS OF CUCUMBER PICKLES

被引：37

作者：

HUDSON, JM ^{[1
]}

BUESCHER, RW ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTEVILLE,AR 72701

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10854.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：138 / &

共 25 条

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[2] FIRMING OF POTATOES - BIOCHEMICAL EFFECTS OF PREHEATING
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HOFF, JE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 266 - +
[3] BATEMAN DF, 1964, PHYTOPATHOLOGY, V54, P438
[4] PECTINESTERASE IN THE CUCUMBER
BELL, TA
ETCHELLS, JL
JONES, ID
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[5] SOFTENING OF CUCUMBER PICKLES BY CX-CELLULASE AND ITS INHIBITION BY CALCIUM
BUESCHER, R
HUDSON, M
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (03) : 954 - 955
[6] BUESCHER RW, 1981, LEBENSM WISS TECHNOL, V14, P65
[7] INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM-CHLORIDE
BUESCHER, RW
HUDSON, JM
ADAMS, JR
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (06) : 1786 - 1787
[8] BUESCHER RW, 1986, J FOOD SCI, V50
[9] DOESBURG JJ, 1965, PECTIC SUBSTANCES FR, P111
[10] DULL GG, 1975, POSTHARVEST BIOL HAN, P55