Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 214-225

  Gomez P L ^a   Garcia Loredo A ^a   Salvatori, D M ^b   Guerrero, S ^a   Alzamora, S M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

Author keywords

Anti browning dipping cut apple; Structure; Texture; UV C light; Viscoelastic properties

Indexed keywords

AFTER-TREATMENT; ANTI-BROWNING DIPPING CUT APPLE; ASCORBIC ACIDS; CELL WALLS; CREEP PARAMETERS; DYNAMIC MODULI; FLUENCES; FRACTURE PROPERTY; GENERAL CONSTANTS; HIGHLY-CORRELATED; INSTRUMENTAL TEXTURE; LIGHT TREATMENTS; LINEAR VISCOELASTIC; OSCILLATORY SHEAR; PRE-TREATMENT; REFRIGERATED STORAGES; RETARDATION TIME; STRUCTURAL FEATURE; TEST PANELS; UV-C LIGHT; VISCO-ELASTIC PARAMETERS; VISCOELASTIC PROPERTIES; VISCOELASTIC RESPONSE; VISCOELASTIC SOLIDS;

CALCIUM CHLORIDE; FRUITS; KETONES; ORGANIC ACIDS; SHEAR FLOW; VISCOELASTICITY;

TEXTURES;

MALUS X DOMESTICA;

EID: 79961026112     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.046     Document Type: Article

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