Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L)
暂无分享,去创建一个
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 .