Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage
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DOI: 10.1007/s13197-020-04829-0
Abstract: Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar… read more here.
Keywords: green peppers; storage; quality green; pectin characteristics ... See more keywords
High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16182
Abstract: Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality… read more here.
Keywords: pectin; hpp; texture quality; pectin characteristics ... See more keywords