Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 2840-2854

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

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

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

Author keywords

Apple; Blanching; PLS; Rheology; Structure; Texture

Indexed keywords

FRUITS; HARDNESS; HISTOLOGY; LEAST SQUARES APPROXIMATIONS; REGRESSION ANALYSIS; RHEOLOGY; STRUCTURE (COMPOSITION); TEXTURES; TISSUE; VISCOELASTICITY;

APPLE; COMPRESSION PROPERTIES; INDEPENDENT VARIABLES; MECHANICAL PARAMETERS; PARTIAL LEAST SQUARES REGRESSION; PARTIAL LEAST SQUARES REGRESSION ANALYSIS; PLS; TEXTURE CHARACTERISTICS;

BLANCHING;

EID: 84920252191     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1259-0     Document Type: Article

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