Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Sansiribhan, Sansanee ^a   Devahastin, Sakamon ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Carrot; Cell diameter; Fractal dimension; Image analysis; Shrinkage; Structure quality index; Texture

Indexed keywords

WATER;

ALGORITHM; ARTICLE; CARROT; CELL SIZE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD PRESERVATION; HARDNESS; HEAT; IMAGE PROCESSING; INSTRUMENTATION; KINETICS; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT ROOT; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ALGORITHMS; CELL SIZE; DAUCUS CAROTA; FOOD ANALYSIS; FOOD, PRESERVED; HARDNESS; HOT TEMPERATURE; IMAGE PROCESSING, COMPUTER-ASSISTED; KINETICS; MICROSCOPY, ELECTRON, SCANNING; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; QUALITY CONTROL; WATER;

DAUCUS CAROTA;

EID: 77957111528     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01739.x     Document Type: Article

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