Effect of processing on the texture and structure of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 517-532

  Sousa, María Beatriz ^a   Canet, Wenceslao ^b   Alvarez, María Dolores ^b   Tortosa, María Estrella ^c  

^a Estacao Agronomica Nacional   (Portugal)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c Electrotechnical Section   (Spain)

Author keywords

Blackberry; Freezing and thawing rates; Protective pre treatments; Raspberry; SEM; Sensory analysis; Texture

Indexed keywords

RUBUS; RUBUS GLAUCUS;

EID: 33746107965     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0232-6     Document Type: Article

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