Effect of candying on microstructure and texture of plums (Prunus domestica L.)

LWT

Volumn 41, Issue 10, 2008, Pages 1776-1783

  Nunes, Cláudia ^a   Santos, Conceição ^a   Pinto, Glória ^a   Lopes da Silva, José A ^a   Saraiva, Jorge A ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

'Green Gage'; Fruit firmness; Fruit rigidity; Osmotic dehydration; Plum, Ameixa d'Elvas; Scanning electron microscopy

Indexed keywords

CELL ADHESION; CELLS; DEFORMATION; FRUITS; MICROSTRUCTURE; MOLECULAR BIOLOGY; RIGIDITY;

'GREEN GAUGE'; CELLS ADHESION; DEFORMATION WORK; FRUIT FIRMNESS; FRUIT RIGIDITY; GREEN GAGE; OSMOTIC DEHYDRATION; PARENCHYMA CELLS; PLUM, AMEIXA D'ELVAS; PRUNUS DOMESTICA;

SCANNING ELECTRON MICROSCOPY;

PRUNUS; PRUNUS DOMESTICA;

EID: 50449109159     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.02.006     Document Type: Article

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