| [1] Bhatt B P, SINGH K, SINGH A. Nutritional values of some commercial edible bamboo species of the North Eastern Himalayan region, India[J]. Journal of Bamboo and Rattan, 2005, 4(2): 111-124.[2] SANTOSH S, POONAM S, LALIT M B, et al. Bamboo shoot: a potential source of food security[J]. Mediterranean Journal of Nutrition and Metabolism, 2012, 5(1): 1-10.[3] NIRMALA C, DAVID E, SHARMA M L. Changes in nutrient components during ageing of emerging juvenile bamboo shoots[J]. International Journal of Food Sciences and Nutrition, 2007, 58(8): 612-618.[4] SANTOSH S, BAL L M, SINGHAL P, et al. Bamboo shoot processing: food quality and safety aspect (a review)[J]. Trends in Food Science & Technology, 2010, 21(4): 181-189.[5] KUMBHARE V, BHARGAVA A. Effect of processing on nutritional value of central Indian bamboo shoots. Part-1[J]. Journal of Food Science and Technology, 2007, 44(1): 29-31.[6] NIRMALA C, SHARMA M L, DAVID E. A comparative study of nutrient components of freshly harvested, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro[J]. Journal of American Bamboo Society, 2008, 21(1): 33-39.[7] GUINE R P F, BARROCA M J. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)[J]. Food and Bioproducts Processing, 2012, 90(C1): 58-63.[8] BUREN J P. The chemistry of texture in fruits and vegetables[J]. Journal of Texture Studies, 2007, 10(1): 1-23.[9] ZHANG Fusheng, Feng Lun, Cao Xiamin, et al. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage[J]. Food and Bioprocess Technology, 2012, 5(8): 3170-3180.[10] Szczesniak A S. Texture is a sensory property[J]. Food Quality and Preference, 2002, 13(4): 215-225.[11] PROCTOR A, PENG L C. Pectin transitions during blueberry fruit development and ripening[J]. Journal of Food Science, 2006, 54(2): 385-387.[12] YANG Hongshun, CHEN Fusheng, AN Hongjie Lai, et al. Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy[J]. Postharvest Biology and Technology, 2009, 51(3): 391-398.[13] NATH A, CHATTOPADHYAY P K. Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology[J]. Journal of Food Engineering, 2007, 80(4): 1282-1292.[14] ZHANG Lifen, CHEN Fusheng, YANG Hongshun, et al. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage[J]. LWT-Food Science and Technology, 2010, 43(1): 26-32.[15] SILA D N, DOUNGLA E, SMOUT C, et al. Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots[J]. Journal of Agricultural and Food Chemistry, 2006, 54(22): 8471-8479.[16] GARCIA P, BRENES M, ROMERO C, et al. Color and texture of acidified ripe olives in pouches[J]. Journal of Food Science, 1999, 64(2): 248-251.[17] CLARK S, WARNER H, RODRIGUEZ J J, et al. Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches[J]. Food Quality and Preference, 2002, 13(3): 153-162.[18] ROECK D A., SILA D N, DUVETTER T, et al. Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue[J]. Food Chemistry, 2008, 107(3): 1225-1235.[19] SILA D N, SMOUT C, ELLIOT F, et al. Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing[J]. Journal of Food Science, 2006, 71(1): E1-E9.[20] FRAEYE I, ROECK D A, DUVETTER T, et al. Influence of pectin properties and processing processing conditions on thermal pectin degradation[J]. Food Chemistry, 2007, 105(2), 555-563.[21] KRALL S M, MCFEETERS R F. Pectin hydrolysis: effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates[J]. Journal of Agricultural and Food Chemistry, 1998, 46(4): 1311-1315.[22] GONCALVES E M, PINHEIRO J, ABREU M, et al. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.)[J]. Journal of Food Engineering, 2007, 81(4): 693-701.[23] ZHOU Linyan, WANG Yuanyuan, HU Xiaosong, et al. Effect of high pressure carbon dioxide on the quality of carrot juice[J]. Innovative Food Science and Emerging Technologies, 2009, 10(3): 321-327. |
京公网安备 11010202009729号