Enzymatic Firming of Processed Red Pepper by Means of Exogenous Pectinesterase

References

• Alonso , J. , Rodriguez , T. and Canet , W. 1995 . Effect of calcium pretreatments on the texture of frozen cherries: role of pectinesterase in the changes in the pectic materials . J. Agric. Food Chem. , 43 : 1011 – 1016 .
   Web of Science ®Google Scholar
• Bourne , M. C. 1982 . Food Texture and Viscosity: Concept and Measurement 62 – 70 . New York : Academic Press .
   Google Scholar
• Bourne , M. C. and Moyer , J. C. 1968 . The extrusion principle in texture measurement of fresh peas . Food Technology , 22 : 81 – 86 .
   Web of Science ®Google Scholar
• Campbell , R. C. 1974 . Statistics for Biologists. , 2nd ed. Cambridge , , UK : Cambridge University Press .
   Google Scholar
• Dalbøge , H. and Heldt-Hansen , H. P. 1994 . A novel method for efficient expression cloning of fungal enzyme genes . Mol. Gen. Genet. , 243 : 253 – 260 . [CROSSREF]
   PubMedGoogle Scholar
• Flemming , H. P. , Thompson , R. L. and McFeeters , R. F. 1993 . Firmness retention in pickled peppers as effected by calcium chloride, acetic acid and pasteurization . J. Food Sci. , 58 : 325 – 330 .
   Web of Science ®Google Scholar
• Gierschner , K. W. , Jahn , W. and Philippos , S. 1995 . Specific modifications of cell wall hydrocolloids in a new technique for processing high quality canned vegetables . Deutsche Lebensmittel Rundschau , 9 : 103 – 109 .
   Google Scholar
• Howard , L. R. , Burma , P. and Wagner , A. B. 1994 . Firmness and cell wall characteristics of pasteurized Jalapeño pepper rings as affected by calcium chloride and acetic acid . J. Food Sci. , 59 : 1184 – 1186 .
   Web of Science ®Google Scholar
• Javeri , H. , Toledo , R. and Wicker , L. 1991 . Vacuum infusion of citrus pectinmethylesterase and calcium effects on firmness of peppers . J. Food Sci. , 56 : 739 – 742 .
   Web of Science ®Google Scholar
• Lee , C. Y. , Bourne , M. C. and Van Buren , J. P. 1979 . Effect of blanching treatment on the firmness of carrots . J. Food Sci. , 44 : 615 – 616 .
   Web of Science ®Google Scholar
• McFeeters , R. F. 1986 . “ Pectin methylation changes and calcium ion effects on the texture of fresh, fermented and acidified cucumbers ” . In Chemistry and Function of Pectins Edited by: Fishman , M. L. and Jen , J. J. 217 – 229 . Washington , DC : American Chem. Soc. .
   Google Scholar
• Pilnik , W. and Voragen , A. G. J. 1991 . “ The significance of endogenous and exogenous enzymes in fruit and vegetable processing ” . In Food Enzymology Edited by: Fox , P. F. 303 – 336 . Essex : Elsevier Science Publishers .
   Google Scholar
• Voragen , A. G. J. , Schols , H. A. , Siliha , H. A. I. and Pilnik , W. 1986 . “ Enzymic lysis of pectic substances in cell walls: Some implications for fruit juice technology ” . In Chemistry and Function of Pectins Edited by: Fishman , M. L. and Jen , J. J. 230 – 247 . Washington , DC : American Chemical Society .
   Google Scholar