Effect of thermal processing on the texture of canned apricots

International Journal of Food Science and Technology

Volumn 37, Issue 5, 2002, Pages 569-572

  Mallidis, Constantin G ^a   Katsaboxakis, Constantin ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Activation energy; D value; Hardness; Storage; Temperature; z value

Indexed keywords

THERMAL PROCESSING;

ABSORPTION; ACTIVATION ENERGY; CANNING; SUGAR (SUCROSE); TEXTURES;

FRUITS;

EID: 0036072214     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00587.x     Document Type: Article

References (11)

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