MODELLING TEXTURAL CHANGES OF VEGETABLES DURING ACIDIFICATION UNDER ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS

Lı́lia Ahrné(United States Congress), R. P. Singh, Jesús M. Frías(Technological University Dublin), F.A.R. Oliveira(University College Cork)

Acta Horticulturae

December 1, 2001

10.17660/actahortic.2001.566.41

Cited by 1

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131