|
Titre :
|
Relationships of histological structure to texture of fresh and processed fruits and vegetables
|
|
Auteurs :
|
R. Reeve
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1970
|
|
Format :
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p.247-284
|
|
Langues :
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= Anglais
|
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
|
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Mots-clés :
|
FRUIT
;
LEGUME
;
TEXTURE
;
HISTOLOGIE
;
QUALITE DES ALIMENTS
;
REFRIGERATION
;
DESHYDRATATION
|
|
Résumé :
|
This review concerns both the botanical and the practical aspects of commonly recognized texture qualities of fruits and vegetables. Interrelationships between tissue structure and composition provide a wide variety of textural qualities in fresh and processed fruits and vegetables. Structural sources of textural appearance are described for several fruits and vegetables.
|
|
Source :
|
Journal of texture studies, vol 1
|
