Add to ORKGThis study investigated the textural changes of jackfruit pulps treated with calcium through different infusion methods. Two infusion methods were evaluatedblanching in calcium solution and vacuum-treatment of the pulps immersed in calcium solution. The jackfruit pulps were blanched in calcium chloride at two different concentration
Flesh firmness and total soluble solids content (SSC) are widely used to define post-harvest quality...
The effects of postharvest calcium applications on cell wall properties and quality attributes of pe...
The effects of post-harvest dips with calcium salts on the quality attributes of nectarine fruits (P...
Calcium pretreatment to strengthen fruit texture were conducted by soaking jackfruit in Calcium salt...
Jackfruit was one of popular indigenous fruit which undergo rapid texture deterioration during stora...
The objective of this research was to study of CaCl2 and mild heat treatments on quality of ready-to...
The objective of this research was to study of CaCl2 and mild heat treatments on quality of ready-to...
Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with r...
Despite the importance of calcium content and the effects of calcium applications in many fruit spe...
Physiochemical changes of minimal processing of jackfruit (Artocarpus heterophyllus Lam.) were studi...
The effect of moderate heat treatment combined with calcium dips on the quality of minimally process...
The effect of additives, calcium chloride and calcium lactate (5-25 g kg(-1)), on the osmotic dehydr...
Jujube fruit quickly undergoes spoilage and normally has a short shelf life. Therefore, the effect o...
In this study, jackfruit cellulose was extracted by undergoing two stepsbleaching and alkaline treat...
Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectina...
Flesh firmness and total soluble solids content (SSC) are widely used to define post-harvest quality...
The effects of postharvest calcium applications on cell wall properties and quality attributes of pe...
The effects of post-harvest dips with calcium salts on the quality attributes of nectarine fruits (P...
Calcium pretreatment to strengthen fruit texture were conducted by soaking jackfruit in Calcium salt...
Jackfruit was one of popular indigenous fruit which undergo rapid texture deterioration during stora...
The objective of this research was to study of CaCl2 and mild heat treatments on quality of ready-to...
The objective of this research was to study of CaCl2 and mild heat treatments on quality of ready-to...
Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with r...
Despite the importance of calcium content and the effects of calcium applications in many fruit spe...
Physiochemical changes of minimal processing of jackfruit (Artocarpus heterophyllus Lam.) were studi...
The effect of moderate heat treatment combined with calcium dips on the quality of minimally process...
The effect of additives, calcium chloride and calcium lactate (5-25 g kg(-1)), on the osmotic dehydr...
Jujube fruit quickly undergoes spoilage and normally has a short shelf life. Therefore, the effect o...
In this study, jackfruit cellulose was extracted by undergoing two stepsbleaching and alkaline treat...
Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectina...
Flesh firmness and total soluble solids content (SSC) are widely used to define post-harvest quality...
The effects of postharvest calcium applications on cell wall properties and quality attributes of pe...
The effects of post-harvest dips with calcium salts on the quality attributes of nectarine fruits (P...