Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion

INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO

(2010) ANGELA RINCON et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity

(2010) Sophie Chassagne-Berces et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

(2010) Wanwisa Sriwimon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of fresh-cut ‘Kent’ mango slices prepared from hot water or non-hot water-treated fruit

(2010) Sharon Dea et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

(2009) Ilse Fraeye et al.   Innovative Food Science & Emerging Technologies

Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C

(2009) Gustavo A. Gonzalez-Aguilar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

(2008) Ilse Fraeye et al.   FOOD CHEMISTRY

Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action

(2007) Anne Guillemin et al.   FOOD CHEMISTRY