ShareEffect of calcium pretreatments on the texture of frozen cherries. Role of pectinesterase in the changes in the pectic materials.
Author(s) : ALONSO J., RODRIGUEZ T., CANET W.
Type of article: Article
Summary
Dipping cherries in a calcium chloride solution reduces the softening of quick-frozen fruits. The increase in firmness after freezing is related to the formation of calcium link in pectic compounds. Activity of pectinesterase increases with the treatment and with calcium concentration.
Details
- Original title: Effect of calcium pretreatments on the texture of frozen cherries. Role of pectinesterase in the changes in the pectic materials.
- Record ID : 1996-1652
- Languages: English
- Source: J. agric. Food Chem. - vol. 43 - n. 4
- Publication date: 1995
Links
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