Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization
- 1 March 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (2) , 325-330
- https://doi.org/10.1111/j.1365-2621.1993.tb04267.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- DELINEATION OF PUNCTURE FORCES FOR EXOCARP AND MESOCARP TISSUES IN CUCUMBER FRUITJournal of Texture Studies, 1992
- Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue SofteningJournal of Food Science, 1990
- Acidification of Brined Cherry PeppersJournal of Food Science, 1990
- Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium ChlorideJournal of Food Science, 1987
- Acid Equilibrium Development in Mushrooms, Pearl Onions and Cherry PeppersJournal of Food Protection, 1985
- METHOD FOR DETERMINATION OF FIRMNESS IN CUCUMBER SLICES1Journal of Texture Studies, 1982
- Effects of Added Calcium on Texture and Quality of Canned Jalapeno PeppersJournal of Food Science, 1981
- FACTORS AFFECTING THE pH OF HOME‐CANNED PEPPERSJournal of Food Science, 1980
- INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDEJournal of Food Science, 1979
- CONTROLLED FERMENTATION OF SLICED CUCUMBERSJournal of Food Science, 1978