PECTIC SUBSTANCES AND FIRMNESS OF CUCUMBER PICKLES AS INFLUENCED BY CACL2, NACL AND BRINE STORAGE

被引：40

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.1745-4514.1985.tb00350.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：211 / 229

页数：19

共 34 条

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[2] PECTINESTERASE IN THE CUCUMBER
BELL, TA
ETCHELLS, JL
JONES, ID
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[3] INFLUENCE OF SALT (NACL) ON PECTINOLYTIC SOFTENING OF CUCUMBERS
BELL, TA
ETCHELLS, JL
[J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (01) : 84 - &
[4] BELL TA, 1955, USDA ARS725
[5] BUESCHER RW, 1981, LEBENSM WISS TECHNOL, V14, P65
[6] 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
[7] Debye P, 1923, PHYS Z, V24, P185
[8] Demain A., 1957, AGR FOOD CHEM, V5, P60
[9] DULL GG, 1975, POSTHARVEST BIOL HAN, P55
[10] Etchells J.L., 1973, PICKLE PAK SCI, V3, P4