Research into changes of pectic substances in apricots and peaches processed by osmotic dehydration
- 31 December 1986
- journal article
- Published by Elsevier BV in Carbohydrate Polymers
- Vol. 6 (5), 379-393
- https://doi.org/10.1016/0144-8617(86)90027-5
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The chemistry of textural changes in fruit during storageFood Chemistry, 1982
- ROLE OF PECTINESTERASE AND POLYGALACTURONASE IN THE FORMATION OF WOOLLINESS IN PEACHESJournal of Food Science, 1978
- DEVELOPMENT OF POLYGALACTURONASE ACTIVITY AND SOLUBILIZATION OF PECTIN IN PEACHES DURING RIPENINGJournal of Food Science, 1971
- TEXTURAL CHANGES AND MOLECULAR CHARACTERISTICS OF PECTIC CONSTITUENTS IN RIPENING PEACHESJournal of Food Science, 1971
- Pectic changes occurring in elberta peaches suffering from woolly breakdownPhytochemistry, 1971