Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 475-488

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

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Apple; Blanching; Osmotic dehydration; Rheology; Texture; Ultra and microstructure

Indexed keywords

BLANCHING; CREEP; CREEP TESTING; DEHYDRATION; FRACTURE; HARDNESS; HISTOLOGY; LEAST SQUARES APPROXIMATIONS; LIGHT TRANSMISSION; OSMOSIS; REGRESSION ANALYSIS; RHEOLOGY; TEXTURES; TISSUE; WATER QUALITY;

APPLE; MECHANICAL PARAMETERS; OSMOTIC DEHYDRATION; PARTIAL LEAST SQUARES REGRESSION ANALYSIS; STEADY STATE VISCOSITY; STRUCTURE DIFFERENCE; TRANSMISSION ELECTRONIC MICROSCOPIES; VISCOELASTIC RESPONSE;

FRUITS;

MALUS X DOMESTICA;

EID: 84872617086     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0701-9     Document Type: Article

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