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Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch
The colour of sushi red ginger slices without blanching is not uniform, which seriously affects their sensory quality. The effect of calcium chloride (CaCl(2)) pretreatment on the uniformity of colouring and the properties of ginger starch have been studied. The crystalline region of the starch in b...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9059557/ https://www.ncbi.nlm.nih.gov/pubmed/35517994 http://dx.doi.org/10.1039/c8ra09025d |