Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control-Reference-Cited by-同舟云学术

Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control

Published:2014-01 Issue: Volume:21 Page:160-168
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Nguyen Do Trong Nghia,Rizzolo Anna,Herremans Els,Vanoli Maristella,Cortellino Giovanna,Erkinbaev Chyngyz,Tsuta Mizuki,Spinelli Lorenzo,Contini Davide,Torricelli Alessandro,Verboven Pieter,De Baerdemaeker Josse,Nicolaï Bart,Saeys Wouter

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

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3. Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach;Araya;Journal of Food Engineering,2007

4. Investigation of the effect of microwave treatment on the optical properties of apple slices during drying;Askari;Drying Technology,2008

5. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food;Barrangou;Journal of Texture Studies,2006

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