Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

Food Research International

Volumn 47, Issue 2, 2012, Pages 218-222

  Vazquez Gutierrez J L ^a   Hernandez Carrion M ^a   Quiles, A ^a   Hernando, I ^a   Perez Munuera I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cryo SEM; High hydrostatic pressure; Microstructure; Persimmon; Tannins; Texture

Indexed keywords

CELL WALLS; CELLULAR DEGRADATION; CRYO-SEM; EFFECT OF HIGH PRESSURE; EXTRACTABILITY; HIGH HYDROSTATIC PRESSURE; HIGH QUALITY; INTERCELLULAR SPACES; LOW TEMPERATURE SCANNING ELECTRON MICROSCOPIES; MICROSTRUCTURAL CHANGES; PERSIMMON; PH VALUE; TANNINS; TEXTURAL PROPERTIES; TITRATABLE ACIDITY; UNDESIRABLE EFFECTS;

DEGRADATION; HYDROSTATIC PRESSURE; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SOIL CONDITIONERS; TEXTURES; TISSUE;

DIFFUSION;

DIOSPYROS;

EID: 84861755966     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.024     Document Type: Article

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