Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling
The aim of this study was to optimize all parameters implied in the process of obtaining orange segments as minimally processed product by enzymatic peeling, from the method of segment obtaining to the storage conditions, and also to evaluate two films with different permeability. Enzymatic peeling...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 1 vom: 02. Feb., Seite 63-72
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| 1. Verfasser: |
Sanchez-Bel, P
(VerfasserIn) |
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| Weitere Verfasser: |
Egea, I,
Serrano, M,
Romojaro, A,
Pretel, M T |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Polygalacturonase
EC 3.2.1.15
Cellulase
EC 3.2.1.4 |
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