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Sciences des Aliments
Volumn 21, Issue 1, 2001, Pages 27-34
Evolution of the mechanical, textural and rheological characteristics of the Granny Smith apple during drying
Author keywords

[No Author keywords available]
Indexed keywords

MALUS X DOMESTICA;
EID: 0039299911     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.21.37-34     Document Type: Article
Times cited : (6)
References (9)
  • 1
    • 84987322029 scopus 로고
    • Studies on mechanisms of retention of volatile in freeze-dried food models : The system PVP-n-propanol
    • CHIRIFE J., KAREL M., FLINK J., 1973. Studies on mechanisms of retention of volatile in freeze-dried food models : the system PVP-n-propanol. J. Food Sci., 38, 671-674
    • (1973) J. Food Sci. , vol.38 , pp. 671-674
    • Chirife, J.1    Karel, M.2    Flink, J.3
  • 2
    • 0007322270 scopus 로고
    • Physical phenomena during the drying of foodstuffs
    • The Soc. Chem. Ind. London (ed.)
    • GORLING D., 1973. Physical phenomena during the drying of foodstuffs. In: The Soc. Chem. Ind. London (ed.), Fundamental aspects during the drying of foodstuffs, 42-56.
    • (1973) Fundamental Aspects during the Drying of Foodstuffs , pp. 42-56
    • Gorling, D.1
  • 3
    • 0001003744 scopus 로고
    • A polymer physico-chemical approach to the study of commercial starch hydrolysis products
    • LEVINE H., SLADE L.A., 1986. A polymer physico-chemical approach to the study of commercial starch hydrolysis products. Carbohydr. Polym., 6, 213-244.
    • (1986) Carbohydr. Polym. , vol.6 , pp. 213-244
    • Levine, H.1    Slade, L.A.2
  • 4
    • 0040639091 scopus 로고
    • Phase transition and transformation in food systems
    • HELDMAN D., LUND D. (ed.), Marcel Dekker, New York
    • ROOS Y., 1991. Phase transition and transformation in food systems. In: HELDMAN D., LUND D. (ed.), Food Engineering Handbook ; Marcel Dekker, New York.
    • (1991) Food Engineering Handbook
    • Roos, Y.1
  • 5
    • 0025807345 scopus 로고
    • Phase transitions of mixtures of amorphous polysaccharides and sugars
    • ROOS Y, KAREL M., 1991a. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnol. Prog., 7, 49-53.
    • (1991) Biotechnol. Prog. , vol.7 , pp. 49-53
    • Roos, Y.1    Karel, M.2
  • 6
    • 84985209709 scopus 로고
    • Phase transitions of amorphous sucrose and frozen sucrose solutions
    • ROOS Y, KAREL M., 1991b. Phase transitions of amorphous sucrose and frozen sucrose solutions. J. Food Sci., 56, 266-267.
    • (1991) J. Food Sci. , vol.56 , pp. 266-267
    • Roos, Y.1    Karel, M.2
  • 8
    • 0040017733 scopus 로고    scopus 로고
    • Three kinetic approaches and one empirical model for describing the non enzymatic browning of the Granny Smith apple under static conditions
    • VŒGEL-TURENNE C., ALLAF K., BOUVIER J.M., 1999. Three kinetic approaches and one empirical model for describing the non enzymatic browning of the Granny Smith apple under static conditions. Sci. Aliments, 19, 195-205.
    • (1999) Sci. Aliments , vol.19 , pp. 195-205
    • Vœgel-Turenne, C.1    Allaf, K.2    Bouvier, J.M.3
  • 9
    • 84995185084 scopus 로고
    • The glassy state in certain sugar containing food products
    • WHITE G.W., CAKEBREAD S.H., 1966. The glassy state in certain sugar containing food products. J. Food Technol., 1, 73-82.
    • (1966) J. Food Technol. , vol.1 , pp. 73-82
    • White, G.W.1    Cakebread, S.H.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.