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Effect of calcium addition and acidification on the quality characteristics of canned okra (Hibiscus esculentus L).
Nogueira, J N; Cantarelli, P R; Gallo, C R; Moreno, I A; Matsuura, F C; Tiba, M A.
Afiliação
  • Nogueira JN; Department of Food Science, College of Agriculture, University of S. Paulo, SP, Brazil.
Arch Latinoam Nutr ; 47(1): 62-5, 1997 Mar.
Article em En | MEDLINE | ID: mdl-9429644
A study was conducted on calcium chloride treatments of canned okra acidified by adding either acetic, citric, lactic, malic or tartaric acids or by lactic fermentation. The quality of the processed okra was determined by physical, chemical, microbiological and sensory analyses after a two month storage period at room temperature. The results indicated the possibility of processing high quality canned okra by small canneries, with low cost equipment and low energy requirements. The acidification procedures ensure minimal risk of botulism.
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Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Cálcio / Malvaceae / Conservação de Alimentos Idioma: En Revista: Arch Latinoam Nutr Ano de publicação: 1997 Tipo de documento: Article País de afiliação: Brasil País de publicação: Venezuela
Buscar no Google
Adicionar na Minha BVS
Imprimir
XML
PubMed Links

Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Cálcio / Malvaceae / Conservação de Alimentos Idioma: En Revista: Arch Latinoam Nutr Ano de publicação: 1997 Tipo de documento: Article País de afiliação: Brasil País de publicação: Venezuela