Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review

Critical Reviews in Food Science and Nutrition

Volumn 43, Issue 4, 2003, Pages 447-479

  Prothon, Frédéric ^a   Ahrné, Lilia ^a   Sjöholm, Ingegerd ^b  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Cellular structure; Fruits and vegetables; Pretreatments; Shrinkage; Water

Indexed keywords

BIOCHEMISTRY; CALCIUM COMPOUNDS; DEHYDRATION; ENZYMES; FOOD PROCESSING; FREEZING; FRUITS; OSMOSIS; PHYSIOLOGY; PLANTS (BOTANY); SHRINKAGE;

CELLULAR STRUCTURE; PRETREATMENTS;

TISSUE;

DESICCATION; FOOD PRESERVATION; FRUIT; METHODOLOGY; PHYSIOLOGY; REVIEW; VEGETABLE;

DESICCATION; FOOD PRESERVATION; FRUIT; VEGETABLES;

EID: 0642343099     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690390826581     Document Type: Review

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