Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 164-173

  Garcia Loredo, Analia B ^a,b   Guerrero, Sandra N ^a,b   Alzamora, Stella M ^a,b  

^a Facultad de Ciencias Exactas y Naturales   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Antibrowning solution; Cut pear; Hydrogen peroxide; Rheology; Structure; Texture; UV C light

Indexed keywords

ASCORBIC ACIDS; CELL WALLS; CREEP PARAMETERS; CUT PEAR; DOUBLE COMPRESSION; DYNAMIC MODULI; FRESH-CUT; MECHANICAL PARAMETERS; MIDDLE LAMELLA; PLS REGRESSION; RHEOLOGICAL PROPERTY; SENSORY EVALUATION; SHORT WAVES; TRANSMISSION ELECTRON MICROSCOPY OBSERVATION; ULTRA-VIOLET LIGHT; ULTRAVIOLET LIGHT RADIATION;

COMPRESSION TESTING; FRUITS; HARDNESS; HISTOLOGY; HYDROGEN PEROXIDE; REGRESSION ANALYSIS; STRUCTURE (COMPOSITION); TEXTURES; TISSUE; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET RADIATION;

RHEOLOGY;

PYRUS;

EID: 84868089067     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.017     Document Type: Article

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