ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Increases in pod K, obtained either by fertilization or direct addition to the can, resulted in less firm canned pods. Removal of soluble solids from pods prior to canning resulted in firmer pods. Pod K and texture were highly correlated, with the greatest changes in texture with changing K occurring below 2%K in pods on a dry weight basis. The effects of K and Na appeared due to a combination of Ca displacement and an enhancement of pectin degradation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb11086.x
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