Analysis of microstructures and macrotextures for different apple cultivars based on parenchyma morphology-Reference-Cited by-同舟云学术

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Analysis of microstructures and macrotextures for different apple cultivars based on parenchyma morphology

Published:2016-02-13 Issue:4 Volume:79 Page:304-312
ISSN:1059-910X
Container-title:Microscopy Research and Technique
language:en
Short-container-title:Microsc. Res. Tech.

Author:

Hou Jumin¹,Sun Yonghai¹,Chen Fangyuan¹,Yu Libo¹,Mao Qian¹,Wang Lu¹,Guo Xiaolei¹,Liu Chao¹

Affiliation:

1. College of Food Science and Engineering; Jilin University; Changchun Jilin China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Medical Laboratory Technology,Instrumentation,Histology,Anatomy

Reference30 articles.

1. Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect;Alamar;J Food Eng,2008

2. Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis;Alvarez;Eur Food Res Technol,2002

3. Fracture properties of stored fresh and osmotically manipulated apple tissue;Alvarez;Eur Food Res Technol,2000

4. Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception;Appelqvist;Food Hydrocolloids,2015

5. Factors influencing dynamic mechanical properties of red 'delicious' apple tissue;Bajema;ASAE,2000

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