Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions

Author:

Mauro Maria A.,Dellarosa Nicolò,Tylewicz Urszula,Tappi Silvia,Laghi Luca,Rocculi Pietro,Rosa Marco Dalla

Funder

Italian Ministry for Education, Universities and Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Research International,2006

2. Plasma membrane of Beta vulgaris storage root shows high water channel activity regulated by cytoplasmic pH and a dual range of calcium concentrations;Alleva;Journal of Experimental Botany,2006

3. Minimally processes fruits by combined methods;Alzamora,1995

4. AOAC – Association of Official Analytical Chemists. (1995). Official methods of analysis of the association of official analytical chemists (16th ed., Vol. 1, p. 4). Arlington: Association of Official Analytical Chemists A.O.A.C., chapter 3 (method 985.01).

5. Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes;Barrera;Journal of Food Engineering,2009

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