Effect of pH on Color and Texture of Food Products

Food Engineering Reviews

Volumn 5, Issue 3, 2013, Pages 158-170

  Andres Bello A ^a   Barreto Palacios, V ^a   Garcia Segovia P ^a   Mir Bel, J ^b   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Color; Fish; Meat; pH; Texture; Vegetables

Indexed keywords

ACIDIC CONDITIONS; COLOR AND TEXTURES; CONSUMER ACCEPTANCE; ENZYMATIC ACTIVITIES; MAILLARD REACTION; QUALITY CHARACTERISTIC; VALUE ADDED PRODUCTS; WATER HOLDING CAPACITY;

CHEMICAL REACTIONS; COLOR; FISH; FOOD PRODUCTS; MEATS; PH; TEXTURES; VEGETABLES;

PH EFFECTS;

EID: 84881043306     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-013-9067-2     Document Type: Review

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