1972
DOI: 10.1111/j.1365-2621.1972.tb02694.x
|View full text |Cite
|
Sign up to set email alerts
|

Improvement of the Texture of Dehydrated Celery by Glycerol Treatment

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
8
0
2

Year Published

1975
1975
2018
2018

Publication Types

Select...
6
2
1

Relationship

0
9

Authors

Journals

citations
Cited by 24 publications
(11 citation statements)
references
References 9 publications
0
8
0
2
Order By: Relevance
“…The effect of blanching on the overall quality of canned carrots (Lee, Bourne, & van Buren, 1979) and on the structure of carrot cells (Préstamo, Fuster, & Risueñ o, 1998) were previously reported. Utilization of additives for texture improvements is mentioned quite frequently (e.g., glycerol, Shipman, Segars, Westcott, Rahman, & Kapsalis, 1972;sucrose or salt, Jayaraman, Das Gupta, & Babu Rao, 1990). Recently, sensory changes in carrotÕs texture and sweetness during cooking were reported utilizing physico-chemical methods (De Belie et al, 2002).…”
Section: Introductionmentioning
confidence: 98%
“…The effect of blanching on the overall quality of canned carrots (Lee, Bourne, & van Buren, 1979) and on the structure of carrot cells (Préstamo, Fuster, & Risueñ o, 1998) were previously reported. Utilization of additives for texture improvements is mentioned quite frequently (e.g., glycerol, Shipman, Segars, Westcott, Rahman, & Kapsalis, 1972;sucrose or salt, Jayaraman, Das Gupta, & Babu Rao, 1990). Recently, sensory changes in carrotÕs texture and sweetness during cooking were reported utilizing physico-chemical methods (De Belie et al, 2002).…”
Section: Introductionmentioning
confidence: 98%
“…0022-1 163/82/12ocK)669 $02.00 @ 1982 Blackwell Scientific Publications As regards low moisture dehydrated vegetables, attempts made earlier to minimize shrinkage and improve rehydration characteristics included pretreatments with additives like glycerol prior to drying (Neumann, 1972;Shipmann et al, 1972) and flashing techniques such as explosive puffing (Cording et al, 1963), vacuum puffing (Eapen & Ramanathan, 1966), centrifugal fluidized bed drying (Brown, Farkas & De Marchena, 1972) and deep fat frying. 0022-1 163/82/12ocK)669 $02.00 @ 1982 Blackwell Scientific Publications As regards low moisture dehydrated vegetables, attempts made earlier to minimize shrinkage and improve rehydration characteristics included pretreatments with additives like glycerol prior to drying (Neumann, 1972;Shipmann et al, 1972) and flashing techniques such as explosive puffing (Cording et al, 1963), vacuum puffing (Eapen & Ramanathan, 1966), centrifugal fluidized bed drying (Brown, Farkas & De Marchena, 1972) and deep fat frying.…”
Section: Introductionmentioning
confidence: 99%
“…are known t o act as protective agents, perhaps by binding protein sites and substituting for the water which is lost (Parker 1972). These types of compounds have been used in efforts to develop dehydrated, shelf-stable salad items which rehydrate t o a fresh-like condition (Shipman et al 1972; Wallner and Rahman 1978), but with our limited understanding of the mechanism(s) involved, the search for these must be somewhat empirical. Efforts to identify the most effective protective substances would be much more direct if we understood the mechanism by which dessication tolerant plant tissues retain their structural integrity.…”
mentioning
confidence: 99%