Structure related changes during moistening of freeze dried apple tissue

Journal of Food Engineering

Volumn 81, Issue 1, 2007, Pages 27-32

  Venir, E ^a   Munari, M ^a   Tonizzo, A ^a   Maltini, E ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Apple; Glass transition; Insoluble matter; Physical properties; Water activity

Indexed keywords

FREEZING; GLASS TRANSITION; HYDRATION; MOISTURE CONTROL; PHYSICAL PROPERTIES; SOLUBILITY; THERMAL EFFECTS;

APPLE; INSOLUBLE CELL WALLS STRUCTURE; INSOLUBLE MATTERS; WATER ACTIVITY;

TISSUE;

MALUS X DOMESTICA;

EID: 33846566387     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.004     Document Type: Article

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