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- MANABE MASATOSHI
- Department of Horticulture, Faculty of Agriculture, Kagawa University
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- TARUTANI TAKAYUKI
- Department of Horticulture, Faculty of Agriculture, Kagawa University
Bibliographic Information
- Other Title
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- カルシウム添加が白肉種モモかん詰果肉の性状に及ぼす影響
- カルシウム テンカ ガ ハクニクシュ モモ カンズメ カニク ノ セイジョウ
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Abstract
Calcium ions(0-300ppm)were added to canned white-pulp peaches(Nunome-wase, Mishima-hakuto and Okubo) in order to keep good quality and to prevent softening or breakdown of pulp texture during transportation.<BR>It was observed that the drained weight, firmness of pulp, and calcium content in alcohol insoluble solids(AIS)from peach pulp increased in almost direct proportion to the concentration of the added calcium ions. Water-soluble pectin in AIS showed a tendency to decrease, whereas both oxalate-soluble and hydrochloric acid-soluble pectins increased with increasing calcium content. Shaking with an automatic shaker for 18hrs, the calcium-added peach pulp showed no breakdown, but in peaches without calcium, breakdown was observed among about one-third of the tested pulp.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 24 (2), 77-81, 1977
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681381472512
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- NII Article ID
- 130003966816
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 1811607
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed