Effects of osmotic agents on colour, textural, structural, thermal, and sensory properties of apple slices

International Journal of Food Properties

Volumn 14, Issue 5, 2011, Pages 1037-1048

  Chauhan, O P ^a   Singh, Ajai ^a   Singh, Asha ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Apple; Colour; Glass transition temperature; Osmo drying; Sensory; Structure; Texture

Indexed keywords

APPLE; APPLE SLICES; CELLULAR STRUCTURE; DEHYDRATED APPLES; MASS TRANSFER PROCESS; MOISTURE LOSS; MOLECULAR SIZE; OBJECTIVE MEASUREMENT; OSMO-DRYING; OSMOTIC AGENTS; SCANNING ELECTRON MICROSCOPE; SCANNING ELECTRON MICROSCOPIC; SENSORY; SENSORY ATTRIBUTES; SENSORY PROFILES; SENSORY PROPERTIES; WATER LOSS;

ALCOHOLS; COLOR; FRUCTOSE; FRUITS; GLASS; GLUCOSE; MALTOSE; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE); TEMPERATURE; TEXTURES; WATER TREATMENT;

GLASS TRANSITION;

MALUS X DOMESTICA;

EID: 80051865308     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903580884     Document Type: Review

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