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Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis

  • Published:2013-07 Issue:2 Volume:52 Page:157-162
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Agudelo-Laverde Lina M.,Schebor Carolina,Buera María del Pilar

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Secretaría de Ciencia y Técnica, Universidad de Buenos Aires

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple;Acevedo;Journal of Food Engineering,2008

2. Non-enzymatic browning kinetics analysed through water-solid interactions and water mobility in dehydrated potato;Acevedo;Food Chemistry,2008

3. Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits;Agudelo-Laverde;LWT – Food Science and Technology,2011

4. Color determination in dehydrated fruits: image analysis and photocolorimetry;Agudelo-Laverde,2012

5. Quantifying nonhomogeneous colors in agricultural materials. Part I: method development;Balaban;Journal of Food Science,2008
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