Assessment of avocado textural changes during ripening by using contactless air-coupled ultrasound-Reference-Cited by-同舟云学术

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Assessment of avocado textural changes during ripening by using contactless air-coupled ultrasound

Published:2021-01 Issue: Volume:289 Page:110266
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fariñas Lola,Sanchez-Torres Eduardo A.,Sanchez-Jimenez Virginia,Diaz Ricardo,Benedito Jose,Garcia-Perez Jose V.

Funder

Generalitat Valenciana

European Social Fund

College of Environmental Science and Forestry, State University of New York

Agencia Estatal de InvestigaciÃ³n

Ministerio de EconomÃa y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Changes in dry matter, oil content and fatty acid of avocado during storage;Alnasan;Acta Hortic.,2018

2. Air-coupled piezoelectric transducers with active polypropylene foam matching layers;Álvarez-Arenas;Sensors,2013

3. Applications of ultrasound in analysis, processing and quality control of food: a review;Awad;Food Res. Int.,2012

4. Strength properties of avocado pear;Baryeh;J. Agric. Eng. Res.,2000

5. Changes in sugars, total protein, and oil in “Hass” avocado (Persea americana Mill.) fruit during ripening;Blakey;J. Hortic. Sci. Biotechnol.,2012

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