The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality
Both single and mixed solutions of calcium and pectin methylesterase were studied to examine how they improve the quality of frozen mango. The result showed that calcium and pectin methylesterase had a synergistic effect on the mango, helping to improve firmness and decrease the drip loss of the fro...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2018-11-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.4.455/fulltext.html |