ALBERT — All Library Books, journals and Electronic Records Telegrafenberg

Hits per page

hit 1 - 1 | 1 hit

Sorting

Electronic Resource

Controlled Fermentation of Caperberries (1992)

SÁNCHEZ, A.NTONIO H. ; CASTRO, A.NTONIO ; REJANO, L.UIS

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 57 (1992), S. 0

add to mindlist on the mindlist

Details

ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The effects of concentration (0, 4, 7 and 10% NaCl) and buffering of brines on the fermentation of caperberries were studied. In all cases, lactic acid bacteria were the main microorganisms responsible for the processes. The evolution of the samples in water and 4% salt was similar, while 7 and 10% levels delayed fermentation depending on concentration. The buffered series fermented more strongly than unbuffered treatments. Color and texture were similar in all treatments. An increase of salt level up to 10% NaCl at equilibrium was found to be suitable for bulk storage.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08069.x

Permalink

	Location	Call Number	Expected	Availability

Others were also interested in ...

Paper (German National Licenses)

Fulltext

hit 1 - 1 | 1 hit