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Food Science and Technology International
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Some aspects of vegetable pickling processes / Algunos aspectos de la elaboración de encurtidos vegetales

R.M. Nabais

Escola Superior Agrária de Coimbra, Bencanta, 3040 Coimbra, Portugal

F.X. Malcata

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200 Porto, Portugal

A topical review of pickled vegetables is presented that encompasses scientific considerations rele vant to processing with the ultimate goal of generating interest for this ancient preservation tech nique. The emphasis is placed on the potential application of pickling to a group of high quality vegetables, and directing research and development pertaining to pickling in a more educated way. A critical literature survey is presented on issues such as transport of solutes, in situ fermen tation, and textural changes throughout the pickling process.

Key Words: lactic fermentation • pickles • texture

Food Science and Technology International, Vol. 3, No. 1, 1-11 (1997)
DOI: 10.1177/108201329700300101
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