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Titolo:
Pickling caper flower buds
Autore:
Ozcan, M;
Indirizzi:
Selcuk Univ, Fac Agr, Dept Food Engn, TR-42031 Konya, Turkey Selcuk Univ Konya Turkey TR-42031 Dept Food Engn, TR-42031 Konya, Turkey
Titolo Testata:
JOURNAL OF FOOD QUALITY
fascicolo: 3, volume: 24, anno: 2001,
pagine: 261 - 269
SICI:
0146-9428(200107)24:3<261:PCFB>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
CAPERS CAPPARIS SPP.; QUALITY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Ozcan, M Selcuk Univ, Fac Agr, Dept Food Engn, TR-42031 Konya, Turkey Selcuk Univ Konya Turkey TR-42031 Engn, TR-42031 Konya, Turkey
Citazione:
M. Ozcan, "Pickling caper flower buds", J FOOD QUAL, 24(3), 2001, pp. 261-269

Abstract

Caper flower buds of Capparis ovata var canesces and Capparis spinosa var spinosa were fermented in 5% and 10% brines, then subsequently stored in brines of 2% or 6% but with acetic acid, citric acid, sugar, or tarragon extract added. Most of the treatments were pasteurized at 80C, but some were not. Sensory evaluation was applied at intervals rep to 360 days. C. ovata buds fermented in 5% brine and stored in 2% brine + 1% acetic acid, 6% brine 1% acetic acid, or 6% brine + citric acid were judged the best. Buds of C. ovate kept their bright yellowish color during storage. For all samples, firmness gradually decreased during storage. C. spinosa samples decreased infirmness more than C. ovata. The texture of the buds was significantly protected by pasteurization and by the addition of sugar and tarragon extract.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/03/20 alle ore 14:12:23