Artículo
Loredo, A.B.G.; Guerrero, S.; Alzamora, S.M. "Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue" (2015) Food Engineering Series:477-484
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Abstract:
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.
Registro:
| Documento: | Artículo |
| Título: | Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue |
| Autor: | Loredo, A.B.G.; Guerrero, S.; Alzamora, S.M. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina |
| Palabras clave: | Blanching; Osmotic dehydration; Rheological properties |
| Año: | 2015 |
| Página de inicio: | 477 |
| Página de fin: | 484 |
| DOI: | http://dx.doi.org/10.1007/978-1-4939-2578-0_42 |
| Título revista: | Food Engineering Series |
| Título revista abreviado: | Food Eng. Ser. |
| ISSN: | 15710297 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p477_Loredo |
Referencias:
- Bourne, M.C., Texture profile analysis (1978) Food Technol, 32, pp. 62-66
- Civille, G.V., Szczesniak, A.S., Guidelines to training a texture profile panel (1973) J Texture Stud, 4, pp. 204-223
- Dambrogiodeargüeso, A., (1986) Manual De Técnicas En Histología Vegetal, , Hemisferio Sur, Buenos Aires
- Martínez, V.Y., Nieto, A.B., Viollaz, P.E., Alzamora, S.M., Viscoelatic behaviour of melon tissue as influenced by blanching and osmotic dehydration (2005) J Food Sci, 70, pp. 12-18
- Martínez, V.Y., Nieto, A.B., Castro, M.A., Alzamora, S.M., Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration (2007) J Food Eng, 83, pp. 394-403
- Sherman, P., (1970) Industrial Rheology, , Academic, New York
- Wu, J., Guo, K.G., Dynamic viscoelastic behavior and microstructural changes of Korla pear (Pyrus bretschneideri rehd) under varying turgor levels (2010) Biosystem Eng, 106, pp. 485-492
Citas:
---------- APA ----------
Loredo, A.B.G., Guerrero, S. & Alzamora, S.M. (2015) . Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue. Food Engineering Series, 477-484.http://dx.doi.org/10.1007/978-1-4939-2578-0_42
---------- CHICAGO ----------
Loredo, A.B.G., Guerrero, S., Alzamora, S.M. "Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue" . Food Engineering Series (2015) : 477-484.http://dx.doi.org/10.1007/978-1-4939-2578-0_42
---------- MLA ----------
Loredo, A.B.G., Guerrero, S., Alzamora, S.M. "Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue" . Food Engineering Series, 2015, pp. 477-484.http://dx.doi.org/10.1007/978-1-4939-2578-0_42
---------- VANCOUVER ----------
Loredo, A.B.G., Guerrero, S., Alzamora, S.M. Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue. Food Eng. Ser. 2015:477-484.http://dx.doi.org/10.1007/978-1-4939-2578-0_42
