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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

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/57961

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Title: Effect of pH on Color and Texture of Food Products
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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, ...[+]
Subjects: PH , Vegetables , Meat , Fish , Color , Texture
Copyrigths: Cerrado
Source:
Food Engineering Reviews. (issn: 1866-7910 )
DOI: 10.1007/s12393-013-9067-2
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s12393-013-9067-2
Thanks:
This study has been carried out with financial support from Ministerio de Innovacion (Spain).
Type: Artículo

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