Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii

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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Bibliographic Details
Main Authors: Xiao-mei Li, Li-kun Ren, Yang Yang, Xin Bian, Yu Fu, Lian-cheng Zhao, Zhu-jing Xing, Yan-guo Shi, Wojciech Piekoszewski, Na Zhang
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2021/5510779
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