Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii
Heat-soak and quick freezing could deteriorate the texture of vegetables. In this work, it was found that calcium chloride-sodium alginate (SA) could improve the appearance, brittleness, and chewiness of processed Heracleum moellendorffii (HM), a kind of popular nutritious wild vegetable in China. T...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5510779 |
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