Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products

Vandevenne, Evelien; Christiaens, Stefanie; Buggenhout, Sandy Van; Declerck, Paul; Hendrickx, Marc; Gils, Ann; Loey, Ann Van

doi:10.1016/j.ifset.2012.02.007

Cited by 2 publications

(1 citation statement)

References 74 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Their finding indicates that longer blanching treatment will significantly intensify the destruction of pectin substances and, in turn, reduce the hardness of the samples (Krall and McFeeters ; Vandevenne et al . ). t a value of B1 is lower than those of B1 and B3, probably due to enzymolysis in the beginning.…”

Section: Resultsmentioning

confidence: 97%

Kinetics of Texture Change of Bamboo Shoots During Pickling Process

Zhang

Zheng

Zhong

et al. 2016

J Food Process Engineering

View full text Add to dashboard Cite

Effects of pickling conditions including salt concentration, pickling temperature, blanching time and CaCl 2 concentration on texture change kinetics of bamboo shoots were investigated during pickling process. The results showed that salt concentration, pickling temperature, blanching time and CaCl 2 concentration can affect the hardness of pickled bamboo shoots significantly. The hardness changes of bamboo shoots during pickling conform to the first-order kinetic model. According to the improved first-order kinetic classical equation, a modified kinetic model for the texture changes of bamboo shoots during pickling was established. All samples were suitably fitted with the kinetic model (R 2 > 0.9836), indicating that texture changes of bamboo shoots under different pickling conditions can be described and predicted by the established model equation. These research results can provide references for texture quality control of pickled bamboo shoots and other vegetables. PRACTICAL APPLICATIONSTexture is an important evaluation factor of pickled vegetables and a key determinant of consumers' satisfaction to products. Effect of pickling conditions on vegetable texture during pickling is significant to control texture quality. In this study, texture changes of bamboo shoots under different pickling conditions were described and predicted through a modified kinetic model of hardness changes. Research results could provide references for texture quality control of pickled bamboo shoots and other vegetables, as well as improvement of pickling technique.

show abstract

Section: Resultsmentioning

confidence: 97%