Colour and rheological properties of non-conventional grapefruit jams: Instrumental and sensory measurement

LWT

Volumn 56, Issue 1, 2014, Pages 200-206

  Igual, M ^a   Contreras, C ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bamboo fibre; Colour; Microwaves; Osmotic dehydration; Rheology

Indexed keywords

BAMBOO; CITRUS FRUITS; COLOR; DEHYDRATION; OSMOSIS; QUALITY CONTROL; SENSORY PERCEPTION; YIELD STRESS;

BAMBOO FIBRES; COLOR CONSISTENCY; COLOR PROPERTIES; CONVENTIONAL HEATING; FRESH FRUITS; INSTRUMENTAL MEASUREMENTS; MICROWAVE ENERGIES; OSMOTIC DEHYDRATION; RHEOLOGICAL PROPERTY; SENSORY MEASUREMENT;

SENSORY ANALYSIS;

CITRUS X PARADISI;

EID: 84890148740     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.038     Document Type: Article

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