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Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion
by
Arpassorn Sirijariyawat
,
Sanguansri Charoenrein
,
Diane M Barrett
BibTeX
@MISC{Sirijariyawat_textureimprovement,
author = {Arpassorn Sirijariyawat and Sanguansri Charoenrein and Diane M Barrett},
title = {Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion},
year = {}
}
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Abstract
Abstract BACKGROUND: A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study.
