Solute infusion effects on texture of minimally processed kiwifruit
- Author
- MUNTADA, V1 ; GERSCHENSON, L. N2 ; ALZAMORA, S. M2 ; CASTRO, M. A3
[1] Buenos Aires Univ., Argentina
[2] Argentine Research Council (CONICET) Industry Dept., Natural and Exact Sciences School, Buenos Aires Univ., Ciudad Univ. (1428), Buenos Aires, Argentina
[3] Biology Dept., Natural and Exact Sciences School, Buenos Aires Univ., Ciudad Univ. (1428), Buenos Aires, Argentina - Source
Journal of food science. 1998, Vol 63, Num 4, pp 616-620 ; ref : 17 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Calcium Conservation aliment Glucose Glycérol Humectant Infusion Kiwi(fruit) Saccharose Solution aqueuse Structure Texture Traitement chimique Traitement sous vide Fruit
- Keyword (en)
- Calcium Food preservation Glucose Glycerol Humidifier (food) Infusion Kiwi(fruit) Sucrose Aqueous solution Structure Texture Chemical treatment Vacuum treatment Fruit
- Keyword (es)
- Calcio Conservación alimento Glucosa Glicerol Humectante Infusión Kiwi(fruta) Sacarosa Solución acuosa Estructura Textura Tratamiento químico Tratamiento en vacío Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2370250
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1998.tb15797.x 
https://dx.doi.org/10.1111/j.1365-2621.1998.tb15797.x
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