Onion cells after high pressure and thermal processing: Comparison of membrane integrity changes using different analytical methods and impact on tissue texture

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Gonzalez, Maria E ^a   Anthon, Gordon E ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

High pressure; Ion leakage; Onions; Pyruvate; Texture; Thermal processing

Indexed keywords

ELECTROLYTE; PYRUVIC ACID;

ARTICLE; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; CELL ORGANELLE; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; FOOD ANALYSIS; FOOD HANDLING; HEAT; INTRACELLULAR MEMBRANE; METABOLISM; METHODOLOGY; ONION; PHYSICAL CHEMISTRY; PLANT ROOT; PRESSURE; QUALITY CONTROL; TIME; ULTRASTRUCTURE;

CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; ELECTROLYTES; FOOD ANALYSIS; FOOD HANDLING; HOT TEMPERATURE; INTRACELLULAR MEMBRANES; ONIONS; ORGANELLES; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; PRESSURE; PYRUVIC ACID; QUALITY CONTROL; TIME FACTORS;

ALLIUM CEPA;

EID: 77957107116     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01767.x     Document Type: Article

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