MICROSTRUCTURAL CHANGES DURING STEAM PEELING OF FRUITS AND VEGETABLES

被引：24

作者：

FLOROS, JD ^{[1
]}

CHINNAN, MS ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,AGR EXPT STN,GRIFFIN,GA 30223

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08969.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：849 / 853

页数：5

共 16 条

[1]

ALBERTS B, 1983, MOL BIOL CELL, pCH19

[2]

BURKHARDT G J, 1973, Hortscience, V8, P485

[3]

BURKHARDT GJ, 1970, 1970 WINT M AM SOC A

[4] PEEL REMOVAL BY HIGH-PRESSURE STEAM FROM PROCESSING TOMATOES WITH YELLOW SHOULDER DISORDER [J].

COREY, KA ;

SCHLIMME, DV ;

FREY, BC .

JOURNAL OF FOOD SCIENCE, 1986, 51 (02) :388-&

[5]

CUTLER DF, 1982, PLANT CUTICLE

[6] PHASE-TRANSITIONS IN PLANT CUTICLES [J].

ECKL, K ;

GRULER, H .

PLANTA, 1980, 150 (02) :102-113

[7] CHEMICAL (NAOH) PEELING AS VIEWED BY SCANNING ELECTRON-MICROSCOPY - PIMIENTO PEPPERS AS A CASE-STUDY [J].

FLOROS, JD ;

WETZSTEIN, HY ;

CHINNAN, MS .

JOURNAL OF FOOD SCIENCE, 1987, 52 (05) :1312-&

[8] 7 FACTOR RESPONSE-SURFACE OPTIMIZATION OF A DOUBLE-STAGE LYE (NAOH) PEELING PROCESS FOR PIMIENTO PEPPERS [J].

FLOROS, JD ;

CHINNAN, MS .

JOURNAL OF FOOD SCIENCE, 1988, 53 (02) :631-638

[9]

FLOROS JD, 1986, 1986 WINT M AM SOC A

[10]

KERTESZ ZI, 1951, PECTIC SUBSTANCES

← 1 2 →