Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue

Food Research International

Volumn 48, Issue 2, 2012, Pages 839-847

  Mavroudis, Nikolaos E ^a   Gidley, Michael J ^b   Sjöholm, Ingegerd ^c  

^a NORTHUMBRIA UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c LUND UNIVERSITY   (Sweden)

Author keywords

Apple; Calcium; Cell wall; Mass transfer; Osmotic medium composition; Osmotic processing; Texture

Indexed keywords

APPLE; APPLE TISSUE; CELL WALLS; INITIAL STRUCTURES; MEDIUM COMPOSITION; OSMOTIC PROCESSING; PROCESS KINETICS; PROCESS TEMPERATURE; SOLID UPTAKE; SUCROSE SOLUTION; WATER LOSS;

CALCIUM; CALCIUM CHLORIDE; FRUITS; KINETICS; MASS TRANSFER; SODIUM CHLORIDE; SUGAR (SUCROSE); TEXTURES; TISSUE;

OSMOSIS;

MALUS X DOMESTICA;

EID: 84864122875     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.034     Document Type: Article

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