English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/102167
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries

AutorAlonso, Jesús ; Canet, Wenceslao ; Rodríguez, Teresa
Palabras claveFreezing
Thermal-calcium
Pectin
Pectinesterase
Sweet cherries
Fecha de publicación1997
EditorWiley-VCH
CitaciónJournal of Food Science 62: 511- 515 (1997)
ResumenFreezing causes loss of turgidity and firmness in sweet cherries. Thermal pretreatment at 50°C for 10 min followed by immersion in 100 mM CaCl2 and thermal pretreatment at 70°C/2 min with or without immersion in 100 mM CaCl2 prevented freezing-induced loss of firmness. Thermal pretreatments increased the pectin fraction soluble in EDTA, reduced the degree of pectin esterification, and increased both the concentration of divalent cations in the cell wall and the pectinesterase activity bounded to the cell wall. Immersion in CaCl2 increased the concentration of Ca2+ cations in the cell wall and enhanced the effect of thermal pretreatments on pectinesterase activity.
URIhttp://hdl.handle.net/10261/102167
DOI10.1111/j.1365-2621.1997.tb04418.x
Identificadoresdoi: 10.1111/j.1365-2621.1997.tb04418.x
issn: 0022-1147
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.