1 |
Lee CY, Bourne MC, Van Byren JP. 1979. Effect of blanching on the firmness of carrots. J Food Sci 44: 615-616.
DOI
|
2 |
Garcia P, Brenes M, Romero C, Garrido A. 1999. Color and texture of acidified ripe olives in pouches. J Food Sci 64: 248-251.
DOI
ScienceOn
|
3 |
Marangoni AG, Jackman RL, Stanley DW. 1995. Chilling associated softening of tomato fruit is related to increased pectin methylesterase activity. J Food Sci 60: 1277-1281.
DOI
|
4 |
Choi SE, Lyu ES, Kwak TK. 1992. Assessment of the labor productivity indicies for industry foodservice establishments in Seoul. J Korean Home Economics Association 30: 79-89.
|
5 |
Lyu ES, Lee DS. 2002. Sensory quality assessment of reheated cook/chill and sous-vide spinach soup for foodservice operations. Korean J Soc Food Cookery Sci 18: 325-332.
|
6 |
Lee YR, Lyu ES, Kwak TK. 1987. Assessment of the industry foodservice management practices in Seoul city area. J Korean Home Economics Association 25: 73-83.
|
7 |
Kim HY, Jeong HJ. 1995. A study about microbiological quality and safety control of a central commissary school foodservice system in Daejeon city area. Korean J Dietary Culture 10: 67-74.
|
8 |
Ju SE, Kim HY. 1989. A study on microbiological quality & safty control of hard-boiled mackerel served by an industry foodservice establishment (II. Korean J Soc Food Sci 5: 35-41.
|
9 |
Huang YT, Bourne MC. 1983. Kinetics of thermal softening of vegetables. J Texture Studies 14: 1-9.
DOI
|
10 |
Kim HY. 1998. A study on total vitamin C content changes in process of food products flow and holding time of cooked soybean sprouts and fresh vegetable salads in food service operations. Korean J Dietary Culture 13: 9-17.
|
11 |
Lyu ES, Lee DS. 2002. Sensory quality assessment of reheated cook/chill and sous-vide spinach soup for foodservice operations. Korean J Soc Food Cookery Sci 18: 325-332.
|
12 |
Van Buren JP, Moyer JC, Robinson WB. 1962. Pectin methyl esterase in snap beans. J Food Sci 27: 291-294.
DOI
|
13 |
Fuchigami M, Miyazaki K, Hyakumoto N. 1995. Frozen carrots texture and pectic components as affected by lowtemperature blanching and quick freezing. J Food Sci 60: 132-136.
DOI
ScienceOn
|
14 |
Ko YH, Park KH. 1984. Purification and characterization of chinese cabbage pectinesterase. Korea J Food Sci Technol 16: 235-241.
|
15 |
Tucker GA, Roberts NG, Grerson D. 1982. Purification and changes in activities of tomato pectinesterase isoenzymes. J Sci Food Age 33: 369-377.
|
16 |
Van Buren JP. 1979. The chemistry of texture in fruits and vegetables. J Texture Stud 10: 1-23.
DOI
|
17 |
Lee HG, Lee KS, Lee SH, Choe EO, Park KH. 2001. Characterization of pectinolytic enzyme and blanching condition of raw carrots. J Food Sci Nutr 30: 230-233.
|
18 |
Chun H, Chang HG, Park KH, Back HH. 1986. Prevention of tissue softning of cucumber pickle by preheating treatment. The research report of the rural development administration 4: 158-164.
|
19 |
Baek HH, Lee CH, Woo DH, Park KH, Pek UH, Lee KS, Nam SB. 1989. Prevention of pectinolytic softening of kimchi tissue. Korean J Food Sci Technol 21: 149-153.
|
20 |
Chang CY, Liao HJ, Wu TP. 1996. Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes. Food Chemistry 55: 49-53.
DOI
ScienceOn
|
21 |
Buescher RW, Hudson JM. 1986. Bound actions in cucumber pickle mesocarp tissue as affected by brining and CaCl2. J Food Sci 51: 135-137.
DOI
|
22 |
Chang CY, Chang WH. 1992. Effects of precooking and cooking processes on textural changes of snap bean pods. J Chinese Agric Chem Soc 30: 43-51.
|
23 |
Sawayama S, Kawabata A. 1991. Effects of salts on the thermal properties of pectin solution on freezing and thawing. Food Hydrocoll 5: 394-405.
|
24 |
Choi DW, Kim JB, Yoo MS, Pyun YR. 1987. Kinetics of thermal softening of Chinese cabbage tissue. Korean J Food Sci Technol 19: 515-519.
|
25 |
Fleming HP, McFeeters RF, Thompson RL. 1987. Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride. J Food Sci 52: 653-657.
DOI
|
26 |
Hobson GE. 1980. Enzymes and texture changes during ripening. In Recent advances in the biochemistry of fruit and vegetables. Academic Press, London. p 473.
|