论文信息 - Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L) - 字舞流文

Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L)

E. Llorca | I. Hernando | P. Pittia | L. Neri | E. Occhino

[1] E. Llorca,et al. Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears , 2009 .

[2] M. Tapia,et al. Novel functional foods from vegetable matrices impregnated with biologically active compounds , 2005 .

[3] M. Umeda,et al. INFLUENCE OF CELL SIZE AND CELL WALL VOLUME FRACTION ON FAILURE PROPERTIES OF POTATO AND CARROT TISSUE , 2005 .

[4] Yanyun Zhao,et al. Practical applications of vacuum impregnation in fruit and vegetable processing , 2004 .

[5] N. Betoret,et al. Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix , 2003 .

[6] P. Fito,et al. The response of some vegetables to vacuum impregnation , 2002 .

[7] P. Pittia,et al. Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions , 1998 .