Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, color and microstructural parameters-Reference-Cited by-同舟云学术

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Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, color and microstructural parameters

Published:2017-02 Issue: Volume:39 Page:79-87
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cárdenas-Pérez S.,Méndez-Méndez J.V.,Chanona-Pérez J.J.,Zdunek Artur,Güemes-Vera N.,Calderón-Domínguez G.,Rodríguez-González F.

Funder

Instituto Politécnico Nacional (Mexico)

CONACyT

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Microstructural characterization of chitosan and alginate films by microscopy techniques and texture image analysis;Arzate-Vázquez;Carbohydrate Polymers,2012

2. Image processing applied to classification of avocado variety Hass (Persea americana Mill) during ripening process;Arzate-Vázquez;Food and Bioprocess Technology,2011

3. Relationship between texture and pectin composition of two apple cultivars during storage;Billy;Postharvest Biology and Technology,2008

4. Light transmission into apple fruit and leaves;Blanke;Scientia Horticulturae,1992

5. Measurement of food texture by a universal testing machine;Bourne;Food Technology,1966

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