Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit-Reference-Cited by-同舟云学术

Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit

Published:2020-12-23 Issue:2 Volume:52 Page:228-239
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Christofi Marina¹^ORCID,Mourtzinos Ioannis²^ORCID,Lazaridou Athina²^ORCID,Drogoudi Pavlina³,Tsitlakidou Petroula²,Biliaderis Costas G.²^ORCID,Manganaris George A.¹^ORCID

Affiliation:

1. Cyprus University of Technology Department of Agricultural Sciences, Biotechnology & Food Science Lemesos Cyprus

2. Aristotle University of Thessaloniki School of Agriculture, Department of Food Science and Technology Thessaloniki Greece

3. Hellenic Agricultural Organization ‘Demeter’, Department of Deciduous Fruit Trees Institute of Plant Breeding and Genetic Resources Naoussa Greece

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12577

Reference47 articles.

1. INTERRELATIONSHIPS BETWEEN SENSORY AND MECHANICAL CHARACTERISTICS OF CANNED PEACHES

2. Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour

3. Impact of cooking on apricot texture as a function of cultivar and maturity

4. EFFECT OF COMBINED UNDERWATER PROCESSING AND MILD PRECUT HEAT TREATMENT ON THE SENSORY QUALITY AND STORAGE OF FRESH-CUT CANTALOUPE MELON

5. Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

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