Some aspects of vegetable pickling processes / Algunos aspectos de la elaboración de encurtidos vegetales
- 1 February 1997
- journal article
- research article
- Published by SAGE Publications in Food Science and Technology International
- Vol. 3 (1), 1-11
- https://doi.org/10.1177/108201329700300101
Abstract
A topical review of pickled vegetables is presented that encompasses scientific considerations rele vant to processing with the ultimate goal of generating interest for this ancient preservation tech nique. The emphasis is placed on the potential application of pickling to a group of high quality vegetables, and directing research and development pertaining to pickling in a more educated way. A critical literature survey is presented on issues such as transport of solutes, in situ fermen tation, and textural changes throughout the pickling process.Keywords
This publication has 32 references indexed in Scilit:
- Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and PasteurizationJournal of Food Science, 1993
- Lactic fermentation during the storage of ‘Alorena’ cultivar untreated green table olivesJournal of Applied Bacteriology, 1992
- Anaerobic tanks for cucumber fermentation and storageJournal of Agricultural Engineering Research, 1989
- MASS TRANSFER IN PLANT MATERIALS IN CONTACT WITH AQUEOUS SOLUTIONS of ETHANOL and SODIUM CHLORIDE: EQUILIBRIUM DATAJournal of Food Process Engineering, 1989
- Directly-Acidified Carrot Slices for Ingredients in Refrigerated Vegetable SaladsJournal of Food Science, 1989
- Equilibration of Solutes in Nonfermenting, Brined Pickling CucumbersJournal of Food Science, 1986
- Textural and Rheological Properties of Cooked PotatoesJournal of Food Science, 1983
- An Investigation of Some Important Storage Parameters in Acidified Bulk Storage of TomatoesJournal of Food Science, 1983
- INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH‐PACK PICKLESJournal of Food Science, 1972
- FACTORS AFFECTING THE BACTERIAL FLORA IN FERMENTING VEGETABLES aJournal of Food Science, 1953