Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin

Food Research International

Volumn 40, Issue 4, 2007, Pages 448-460

  Mayor, L ^a   Cunha, R L ^b   Sereno, A M ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Fruits; Soaking; Structure; Texture; Vegetables

Indexed keywords

DEHYDRATION; ELASTICITY; OSMOSIS; TEXTURES;

HENCKY STRAIN; OSMOTIC DEHYDRATION; STRUCTURAL CHANGES; UNIAXIAL COMPRESSION;

FRUITS;

DEHYDRATION; ELASTICITY; FRUITS; OSMOSIS; SOAKING; VEGETABLES;

CUCURBITA PEPO;

EID: 33947317256     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.02.004     Document Type: Article

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