書誌事項
- タイトル別名
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- Effect of Calcium Ion on the Texture of Canned White-pulp Peaches
- 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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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.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 24 (2), 77-81, 1977
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381472512
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- NII論文ID
- 130003966816
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1811607
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可