Concepedia

Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization

Jia Liu, Chengrong Wen, Mei Wang, Sijie Wang, Nan Dong, Songyi Lin, Beiwei Zhu

Food Chemistry · 2019 · 39 citations · 38 references

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38

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

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The linkage between cell wall metabolism and fruit softening: looking to the future

Ariel R. Vicente, Montserrat Saladié, Jocelyn KC Rose et al. · Journal of the Science of Food and Agriculture · 2007 · 376 citations · Full text

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Lactic acid bacteria in traditional fermented Chinese foods

Shanna Liu, Ye Han, Zhijiang Zhou · Food Research International · 2011 · 306 citations

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Interaction of antagonistic yeasts against postharvest pathogens of apple fruit and possible mode of action

Zhulong Chan, Shiping Tian · Postharvest Biology and Technology · 2005 · 185 citations

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Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples

Sunny George Gwanpua, Sandy Van Buggenhout, Bert Verlinden et al. · Food Chemistry · 2014 · 177 citations · Full text

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