Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening-Reference-Cited by-同舟云学术

Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening

Published:2009 Issue:1 Volume:42 Page:106-112
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Femenia Antoni,Sastre-Serrano Gemma,Simal Susana,Garau Ma Carme,Eim Valeria S.,Rosselló Carmen

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Minimal processing for healthy traditional foods;Allende;Trends in Food Science & Technology,2006

3. AOAC (1997). Official methods of analysis of the Association of Analytical Chemists. Methods no. 934.06 (moisture) and no. 945.46 (ashes). Arlington, VA.

4. Influence of moderate heat treatments on physical and chemical characteristics of kiwifruits slices;Beirao-da Costa;European Food Research and Technology,2008

5. Cell wall disassembly in ripening fruit;Brummell;Functional Plant Biology,2006

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