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Subjects flavor Remove constraint flavor: flavor Subjects brining Remove constraint brining: brining Year 2002 Remove constraint 2002: 2002

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1. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

Description:: Includes references
Author:: Fleming, H.P. , Humphries, E.G. , Fasina, O.O. , McFeeters, R.F. , Thompson, R.L. , Breidt, F. Jr.
Subject:: fermented foods , pickled vegetables , cucumbers , washing , blanching , cooling , food processing equipment , fermenters , bags , boxes , brining , acidification , pH , sodium chloride , calcium hydroxide , salt concentration , calcium chloride , acetic acid , starter cultures , lactic acid bacteria , Lactobacillus plantarum , pickling , malolactic fermentation , food preservation , food processing wastes , pickling quality , firmness , flavor , shelf life , storage quality
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

2. Bag-in-box technology: sensory quality of pickles produced from process-ready, fermented cucumbers

Description:: Includes references
Author:: Johanningsmeier, S.D. , Thompson, R.L. , Fleming, H.P.
Subject:: food packaging , bags , boxes , pickles , ready-to-eat foods , fermented foods , fermentation , cucumbers , salting , pickling , pickled vegetables , brining , sensory evaluation , consumer acceptance , flavor , texture , sourness
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002