Texture Changes During Drying of Apple Slices-Reference-Cited by-同舟云学术

Texture Changes During Drying of Apple Slices

Published:2014-03-13 Issue:5 Volume:32 Page:567-577
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Martynenko Alex,Janaszek Monika A.

Funder

This research was supported by NSERC Discovery Grant RGPIN 355740-08 to Dr. Alex Martynenko, “Multi-Spectral Imaging of Food Quality in Thermal Processing.”

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.845573

Reference32 articles.

1. Texture, Viscosity, and Food

2. COMPRESSION ANALYSIS OF DEHYDRATED AGRICULTURAL PRODUCTS

3. CHANGES OF RHEOLOGICAL PROPERTIES OF APPLE TISSUE UNDERGOING CONVECTIVE DRYING

4. Solids Rheology for Dehydrated Food and Biological Materials

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