EFFECT OF MONO-AND DIVALENT METAL IONS ON THE HARDNESS OF PREHEATED VEGETABLES

摘要：

1. IntroductionIt is well known that such plant foods as vegetables and fruits are hardened by preheating around 60 ℃, and that this preheating suppresses their softening during cooking near the boiling point of water.

关键词： Monovalent metal ion Divalent metal ion Preheating Pectin

作者: Midori Kasai

作者单位: Faculty of Human Life and Environmental Science, Ochanomizu University,2-1-1 Bunkyo-ku, Tokyo 112-8610, Japan

会议类型: 国际会议

会议名称: 9th International Symposium on Salt(第九届世界盐业大会)

会议地点: 北京

会议语种:英文

页码: 1503-1507

在线出版日期: 2009-09-05（万方平台首次上网日期，不代表论文的发表时间）