Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue
Texture is a key quality attribute that is critical in determining the acceptability of raw and processed fruits. Texture and rheological properties of biological tissues depend on the contribution of different levels of structure and their chemical and physical interactions. Heating process and mas...
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2015
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p477_Loredo http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p477_Loredo |
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paper:paper_15710297_v_n_p477_Loredo |
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paper:paper_15710297_v_n_p477_Loredo2023-06-08T16:24:20Z Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue Blanching Osmotic dehydration Rheological properties Texture is a key quality attribute that is critical in determining the acceptability of raw and processed fruits. Texture and rheological properties of biological tissues depend on the contribution of different levels of structure and their chemical and physical interactions. Heating process and mass transfer during osmotic dehydration of fruit tissues take place simultaneously, with complex physical and structure modifications that influence and produce specific rheological behaviors and sensory responses. © 2015, Springer Science+Business Media New York. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p477_Loredo http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p477_Loredo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Blanching Osmotic dehydration Rheological properties |
| spellingShingle |
Blanching Osmotic dehydration Rheological properties Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| topic_facet |
Blanching Osmotic dehydration Rheological properties |
| description |
Texture is a key quality attribute that is critical in determining the acceptability of raw and processed fruits. Texture and rheological properties of biological tissues depend on the contribution of different levels of structure and their chemical and physical interactions. Heating process and mass transfer during osmotic dehydration of fruit tissues take place simultaneously, with complex physical and structure modifications that influence and produce specific rheological behaviors and sensory responses. © 2015, Springer Science+Business Media New York. |
| title |
Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| title_short |
Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| title_full |
Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| title_fullStr |
Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| title_full_unstemmed |
Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| title_sort |
effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| publishDate |
2015 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p477_Loredo http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p477_Loredo |
| _version_ |
1768545946621181952 |