Changes in apple tissue with storage time: Rheological, textural and microstructural analyses

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 622-629

  Varela, Paula ^a   Salvador, Ana ^a   Fiszman, Susana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Apples; Cryo scanning electron microscopy (Cryo SEM); Dynamic rheology; Microstructure; Texture; Young's modulus

Indexed keywords

CRYOELECTRIC STORAGE; DEFORMATION; ELASTIC MODULI; FOOD STORAGE; MICROSTRUCTURE; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; TEXTURES;

CRYO-SCANNING ELECTRON MICROSCOPY (CRYO-SEM); DYNAMIC RHEOLOGY; EXUDATION;

FRUITS;

APPLES; FOOD STORAGE; MICROSTRUCTURE; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; TEXTURE;

MALUS X DOMESTICA;

EID: 33746366193     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.034     Document Type: Article

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