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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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dc.contributor.author Andrés Bello, María Desamparados es_ES
dc.contributor.author BARRETO PALACIOS, VIVIAN es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Mir-Bel, J. es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.date.accessioned 2015-11-24T08:23:08Z
dc.date.available 2015-11-24T08:23:08Z
dc.date.issued 2013-09
dc.identifier.issn 1866-7910
dc.identifier.uri http://hdl.handle.net/10251/57961
dc.description.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, etc.) responsible for fruit color, vegetables and meat color. Also pH has a great impact on water-holding capacity and tenderness of muscle foods that are improved at acidic conditions below the typical pH of post-mortem. Moreover, during processing of food, the pH value affects many phenomena and processes such as protein properties as denaturizing, gelification, enzymatic activities, growth and mortality of microorganisms, germinating or inactivation of bacterial spores and chemical reactions such as the Maillard reaction. Thus, knowledge of pH effects and its control during processing is necessary to produce safe, high-quality and value-added products. The goal of this paper is to identify the effect of pH on color and texture of food products to show the importance of control this parameter. es_ES
dc.description.sponsorship This study has been carried out with financial support from Ministerio de Innovacion (Spain).
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food Engineering Reviews es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject PH es_ES
dc.subject Vegetables es_ES
dc.subject Meat es_ES
dc.subject Fish es_ES
dc.subject Color es_ES
dc.subject Texture es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of pH on Color and Texture of Food Products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s12393-013-9067-2
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s12393-013-9067-2 es_ES
dc.description.upvformatpinicio 158 es_ES
dc.description.upvformatpfin 170 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 5 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 248589 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación
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