TY - CHAP
T1 - Mexican Jalapeño Pepper
T2 - Properties, manufacture, and flavor
AU - González-Quijano, Karendash
AU - Parada-Dorantes, Lidia
AU - Dorantes-Alvarez, Lidia
AU - Hernández-Sánchez, Humberto
AU - Jaramillo-Flores, M. Eugenia
N1 - Publisher Copyright:
© 2012 by Taylor & Francis Group, LLC.
PY - 2012/1/1
Y1 - 2012/1/1
N2 - Preservation of vegetables by brining and fermentation is an extremely ancient culinary art that can be traced back thousands of years. The organoleptic properties and stability of fermented vegetables make them a popular food commodity in many countries. Fermentation and pickling are the preservation methods most commonly used to extend the shelf life of the jalapeño pepper, since they are relatively simple and accessible technologies. The processed pepper is well accepted by the consumer, as can be confirmed by the increasing demand for pickled jalapeño for nachos and other similar products.
AB - Preservation of vegetables by brining and fermentation is an extremely ancient culinary art that can be traced back thousands of years. The organoleptic properties and stability of fermented vegetables make them a popular food commodity in many countries. Fermentation and pickling are the preservation methods most commonly used to extend the shelf life of the jalapeño pepper, since they are relatively simple and accessible technologies. The processed pepper is well accepted by the consumer, as can be confirmed by the increasing demand for pickled jalapeño for nachos and other similar products.
UR - http://www.scopus.com/inward/record.url?scp=84905512376&partnerID=8YFLogxK
U2 - 10.1201/b12055
DO - 10.1201/b12055
M3 - Capítulo
SN - 9781439849040
SP - 463
EP - 474
BT - Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
PB - CRC Press
ER -