Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods

LWT

Volumn 43, Issue 3, 2010, Pages 525-534

  Nguyen, Loc T ^a   Tay, Abdullatif ^b   Balasubramaniam, V M ^a   Legan, J D ^b   Turek, Evan J ^b   Gupta, Rockendra ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Kraft Foods Inc   (United States)

Author keywords

Color; High pressure processing; Pressure assisted thermal processing; Quality; Texture

Indexed keywords

HEAT TREATMENT; SENSORY ANALYSIS; THERMAL PROCESSING (FOODS);

C: HIGH PRESSURE; HIGH-PRESSURE PROCESSING; PRESSURE TREATMENTS; PRESSURE-ASSISTED THERMAL PROCESSING; PROCESS TREATMENTS; QUALITY; RED RADISHES; TEST SAMPLES; TEXTURAL QUALITY; THERMAL;

COLOR;

CUCURBITA PEPO VAR. MELOPEPO; DAUCUS CAROTA; DIOSCOREA ALATA; PRUNUS ARMENIACA; RAPHANUS SATIVUS;

EID: 72649102959     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.09.022     Document Type: Article

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