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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Detalles Bibliográficos
Autores principales: Loredo, A.B.G., Guerrero, S., Alzamora, S.M.
Formato: SER
Materias:
Blanching
Osmotic dehydration
Rheological properties
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p477_Loredo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_15710297_v_n_p477_Loredo
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spelling todo:paper_15710297_v_n_p477_Loredo2023-10-03T16:26:58Z Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue Loredo, A.B.G. Guerrero, S. Alzamora, S.M. 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. SER info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Loredo, A.B.G.
Guerrero, S.
Alzamora, S.M.
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.
format SER
author Loredo, A.B.G.
Guerrero, S.
Alzamora, S.M.
author_facet Loredo, A.B.G.
Guerrero, S.
Alzamora, S.M.
author_sort Loredo, A.B.G.
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
url http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p477_Loredo
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AT guerreros effectofblanchingandorosmoticdehydrationontextureandrheologicalpropertiesofappletissue
AT alzamorasm effectofblanchingandorosmoticdehydrationontextureandrheologicalpropertiesofappletissue
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