Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but b...
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| Autores principales: | Loredo, A.B.G., Guerrero, S.N., Alzamora, S.M. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_19355130_v7_n10_p2840_Loredo |
| Aporte de: |
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