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Titolo:
Pickling process of capers (Capparis spp.) flower buds
Autore:
Ozcan, M; Akgul, A;
Indirizzi:
Selcuk Univ, Dept Food Engn, Fac Agr, TR-42031 Konya, Turkey Selcuk Univ Konya Turkey TR-42031 Engn, Fac Agr, TR-42031 Konya, Turkey
Titolo Testata:
GRASAS Y ACEITES
fascicolo: 2, volume: 50, anno: 1999,
pagine: 94 - 99
SICI:
0017-3495(199903/04)50:2<94:PPOC(S>2.0.ZU;2-5
Fonte:
ISI
Lingua:
ENG
Keywords:
caper; flower bud; pickling;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Ozcan, M Selcuk Univ, Dept Food Engn, Fac Agr, TR-42031 Konya, Turkey Selcuk Univ Konya Turkey TR-42031 c Agr, TR-42031 Konya, Turkey
Citazione:
M. Ozcan e A. Akgul, "Pickling process of capers (Capparis spp.) flower buds", GRASAS ACEI, 50(2), 1999, pp. 94-99

Abstract

Middle sized (8 < x less than or equal to 13 mm) buds of Capparis spinosa var. spinosa and C. ovata var, canescens from June in brines containing 5, 10, 15 and 20% salt and from August in brines of 15% salt, and three different size (x less than or equal to 8 mm, 8 < x less than or equal to 1.3 mm,x > 13 mm) buds of C. ovata var, canescens from June in brines of 15% saltwere pickled for two months fermentation. Some chemical and microbiological analyses were done In brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 31/03/20 alle ore 10:10:25