Mechanical and biochemical response of kiwifruit tissue to steam blanching

Steam blanching effect on kiwifruit halves was assessed, tending to optimize this process. Mechanical behavior was evaluated as a function of heating time and tissue temperature through force-deformation and relaxation curves. Histological changes were determined by transmission electron microscopy...

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Detalles Bibliográficos
Autores principales:	Llano, K.M., Haedo, A.S., Gerschenson, L.N., Rojas, A.M.
Formato:	JOUR
Materias:	Blanching Enzymes Kiwifruit Texture Biochemistry Catalyst activity Deformation Heating Regression analysis Relaxation processes Tissue Transmission electron microscopy Biochemical responses Food products Actinidia deliciosa
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09639969_v36_n8_p767_Llano
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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