Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes
Xi Bao, Shiyao Zhang, Yue Xiao, Yongli Jiang, Zhijia Liu, Tao Wang, Xiaosong Hu, Junjie Yi
Topics & Concepts
PectinChemistryFood scienceSofteningPectinasePasteurizationPascalizationLegumeDepolymerizationPepperBotanyBiochemistryEnzymeMaterials scienceHigh pressureEngineering physicsComposite materialBiologyEngineeringOrganic chemistryMicrobial Inactivation MethodsPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life Management