EFFECT OF BLANCHING AND DRYING ON PECTIN CONSTITUTENTS AND RELATED CHARACTERISTICS OF DEHYDRATED PEACHES

被引：47

作者：

LEVI, A ^{[1
]}

BENSHALOM, N ^{[1
]}

PLAT, D ^{[1
]}

REID, DS ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1187 / &

共 14 条

[1] NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS
BLUMENKR.N
ASBOEHAN.G
[J]. ANALYTICAL BIOCHEMISTRY, 1973, 54 (02) : 484 - 489
[2] ROLE OF PECTINESTERASE AND POLYGALACTURONASE IN FORMATION OF WOOLLINESS IN PEACHES
BUESCHER, RW
FURMANSKI, RJ
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 264 - 266
[3] Kramer A., 1962, FUNDAMENTALS QUALITY
[4] LEVI A, 1980, J FOOD TECHNOL, V15, P557, DOI 10.1089/089277901750299401
[5] LEVI A, 1983, J FOOD TECHNOL, V18, P667
[6] TEXTURAL CHANGES IN CANNED APRICOTS IN PRESENCE OF MOLD POLYGALACTURONASE
LUH, BS
OZBILGIN, S
LIU, YK
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (03) : 713 - &
[7] MRAK EM, 1948, 381 CA AGR EXPT STA
[8] FUNCTIONAL PROPERTIES OF VARIOUS FIBERS - PHYSICAL-PROPERTIES
PARROTT, ME
THRALL, BE
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (03) : 759 - &
[9] POSTMAYR HL, 1956, FOOD TECHNOL, V10, P616
[10] PRESSEY R, 1971, J FOOD SCI, V36, P1070