A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming-Reference-Cited by-同舟云学术

A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming

Published:2002-01 Issue:1 Volume:37 Page:41-55
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Alvarez Maria Dolores,Canet Wenceslao

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00521.x/fullpdf

Reference33 articles.

1. 1M.D. Alvarez (1996 ). Caracterizacion reologica de tejidos de patata tratados termicamente. Cineticas de ablandamiento .PhD Thesis, Universidad Politecnica de Madrid.

2. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa )

3. Viscoelastic characterization of solid foods from creep compliance data: application to potato tissues

4. Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa)

5. 5M.C. Bourne (1982 ). Principles of objective texture measurement . In:Food Texture and Viscosity: Concept and Measurement(edited by G.F. Stewart, B.S. Schweigert & J. Hawthorn). Pp. 45-117. Academic Press, New York.

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