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Effect of pH on Color and Texture of Food Products

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Effect of pH on Color and Texture of Food Products

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Andrés Bello, MD.; Barreto Palacios, V.; García Segovia, P.; Mir-Bel, J.; Martínez Monzó, J. (2013). Effect of pH on Color and Texture of Food Products. Food Engineering Reviews. 5(3):158-170. doi:10.1007/s12393-013-9067-2

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Título: Effect of pH on Color and Texture of Food Products
Autor: Andrés Bello, María Desamparados BARRETO PALACIOS, VIVIAN García Segovia, Purificación Mir-Bel, J. Martínez Monzó, Javier
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, ...[+]
Palabras clave: PH , Vegetables , Meat , Fish , Color , Texture
Derechos de uso: Cerrado
Fuente:
Food Engineering Reviews. (issn: 1866-7910 )
DOI: 10.1007/s12393-013-9067-2
Editorial:
Springer Verlag (Germany)
Versión del editor: http://dx.doi.org/10.1007/s12393-013-9067-2
Agradecimientos:
This study has been carried out with financial support from Ministerio de Innovacion (Spain).
Tipo: Artículo

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