Effect of Preprocessing Treatments on the Firmness and Quality Characteristics of Whole and Sliced Strawberries After Freezing and Thermal Processing
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2), 391-394
- https://doi.org/10.1111/j.1365-2621.1986.tb11138.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- The Mineral Nutrition of Higher PlantsAnnual Review of Plant Physiology, 1980
- THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLESJournal of Texture Studies, 1979
- CELL WALL DEGRADING ENZYMES AND THE SOFTENING OF SENESCENT STRAWBERRY FRUITJournal of Food Science, 1976
- HEAT TREATMENTS AND THE TEXTURE AND PECTINS OF RED TART CHERRIESJournal of Food Science, 1974
- Biological interactions between polysaccharides and divalent cations: The egg‐box modelFEBS Letters, 1973
- Physical and chemical changes in developing strawberry fruitsJournal of the Science of Food and Agriculture, 1972
- Firming of potatoes. Biochemical effects of preheatingJournal of Agricultural and Food Chemistry, 1972
- Changes occurring in the cell walls of strawberries during ripeningJournal of the Science of Food and Agriculture, 1965
- The insoluble cell wall polysaccharides of strawberries during the later stages of ripening and after preservation and storage under commercial conditionsJournal of the Science of Food and Agriculture, 1964
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941