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Texture deterioration in cooked apricot: characterization of the loss of firmness and visualization of the unmethylated pectin in two varieties with very different patterns
- Source :
- Fruit Structure, Angers, FRA, 2015-11-30-2015-12-01, Fruit Structure, Fruit Structure, Nov 2015, Angers, France. 2015
- Publication Year :
- 2015
-
Abstract
- National audience
- Subjects :
- cuisson
[SDV]Life Sciences [q-bio]
[SDV.IDA]Life Sciences [q-bio]/Food engineering
abricot
[SDV.BV]Life Sciences [q-bio]/Vegetal Biology
détection immunoenzymatique
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
texture
ComputingMilieux_MISCELLANEOUS
traitement thermique
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Fruit Structure, Angers, FRA, 2015-11-30-2015-12-01, Fruit Structure, Fruit Structure, Nov 2015, Angers, France. 2015
- Accession number :
- edsair.dedup.wf.001..612ec708cf9e9596245f22f7ec7d7e8c