Tissue structure and rheological and texture characteristics of minimally processed fruits

ALZAMORA, STELLA MARIS; NIETO, A B; CASTRO M A; GOMEZ, P.; GARCIA LOREDO, A; FAVA, J.; VICENTE, S

Fresh-Cut Fruits and Vegetables: Physiology, Quality and Safety

CRC Press

Año: 2015;

This chapter is intended to integrate structure microscopic information, rheological analysis and texture perception to have a better understanding of the structure-rheological property relationship and its impact on texture of minimally processed fruits. This integral approach could help industry to produce texturally attractive minimally processed fruit products. Some selected minimal processes/fruits under investigation in our laboratory are used in this chapter as examples.