Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

Food Research International

Volumn 42, Issue 7, 2009, Pages 788-797

  Chassagne Berces, Sophie ^a   Poirier, Cécile ^b   Devaux, Marie Françoise ^b   Fonseca, Fernanda ^a   Lahaye, Marc ^b   Pigorini, Giuseppe ^c   Girault, Christel ^c   Marin, Michèle ^a   Guillon, Fabienne ^b  

^a AGROPARISTECH   (France)

^b INRA   (France)

^c AIR LIQUIDE   (France)

Author keywords

Cell wall; CLSM; Cryo SEM; Freezing rates; Fruit; Granulometry; Image texture analysis; Macrovision; Physical parameters; Structure

Indexed keywords

CELL WALL; CLSM; CRYO-SEM; FREEZING RATES; GRANULOMETRY; IMAGE TEXTURE ANALYSIS; MACROVISION; PHYSICAL PARAMETERS; STRUCTURE;

BIOMECHANICS; CONFOCAL MICROSCOPY; CRYSTAL STRUCTURE; CYTOLOGY; FREEZING; FRUITS; LIQUID NITROGEN; MECHANICAL PROPERTIES; TEXTURES;

CELL MEMBRANES;

MALUS X DOMESTICA;

EID: 67349085069     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.001     Document Type: Article

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