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 :
|
p.247-284
|
Langues:
|
= Anglais
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
|
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
|