Effect of the blanching conditions of raw materials and brine solution on quality of fermented green mustard
Abstract
Tóm tắt
Article Details
References
Battcock, M. and S. Azam-Ali, 2001. Fermented fruits and vegetables: A global perspective, FAO Agricultural Services Bulletin 134, Rome, Italy, in http://www.fao.org/docrep/x0560e/x0560e00.htm.
Bell, T.A. and J.L. Etchell, 1951. Pectinesterase in cucumber. Journal Series of the North Carolina Agricultural Experiment Station 351: 431-441.
Bomrungnok, W., A.Wongwicharn and P. Vongsawasdi, 2007. Effect of Salt Concentration on the Properties of Fermented Green Mustard, The 2nd International Conference on Fermentation Technology for Value Added Agricultural Products, May 23-25, Khon Kaen, Thailand: p 1-12.
Constantinescu, V., G. H. Campeanu and L.Enache, 2004. Research on the factors influencing the processing of preparing the pickled cucumbers. Roumanian Biotechnological Letters, 9(3): 1691-1698.
Huh, Y.J. and H.S. Rhee, 1990. Effects of preheating and salt concentration on texture of cucumber kimchi during fermentation, Korean J. Soc. Food Sci, 6: 1-8.
Jones, I.D. and J.L. Etchells, 1944. Nutritive value of brined and fermented vegetables. American Journal of public health, 2: 711-718.
Joshi, V. K. and S. Sharma,2009. Lactic acid fermentation of radish for shef-stablility and picking. Natural Product Radiance, 8 (1): 19-24.
Nguyễn Văn Mười và Trần Thanh Trúc, 2012. Thực trạng chế biến dưa cải tại làng nghề Tân Lược (Bình Tân – Vĩnh Long). Tạp chí Khoa học Trường Đại học Cần Thơ, 22a: 193-202.
Tang, H.C.L. and R.F. McFeeters, 1983. Relationships Among Cell Wall Constituents, Calcium and Texture During Cucumber Fermentation and storage. Journal of Food Science 48: 66–74.
Trần Minh Tâm, 2002. Bảo quản và chế biến nông sản sau thu hoạch, Nhà xuất bản Nông nghiệp Hà Nội, 165 pp.
Van Buren, J. P., 1979. The chemistry of texture in fruits and vegetables. Journal of Texture Studies, 10:1-23.