Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits

Food Research International

Volumn 42, Issue 8, 2009, Pages 1131-1140

  Liu, Hui ^a   Chen, Fusheng ^a   Yang, Hongshun ^a   Yao, Yongzhi ^a   Gong, Xiangzhe ^a   Xin, Ying ^a   Ding, Changhe ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Apricot; Atomic force microscopy (AFM); Calcium; Firmness; Nanostructure

Indexed keywords

APRICOT; APRICOT FRUITS; ATOMIC FORCE MICROSCOPY (AFM); BRANCHING STRUCTURES; CALCIUM TREATMENT; CONTROL GROUPS; FIRMNESS; FRUIT SOFTENING; MORPHOLOGY CHANGES; NANO SCALE; PHYSICOCHEMICAL PROPERTY; QUALITY INDICES; STORAGE TIME; STRUCTURAL STUDIES; TEXTURAL PROPERTIES;

ATOMIC FORCE MICROSCOPY; ATOMS; CALCIUM; CHELATION; COMPUTER OPERATING PROCEDURES; FRUITS; NANOSTRUCTURES; POLYSACCHARIDES;

CALCIUM ALLOYS;

PRUNUS ARMENIACA;

EID: 67650985959     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.05.014     Document Type: Article

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