Texture analysis of blanched vegetables using high- and low-speed measuring methods
Quality reductions of raw and cooked vegetables are caused by forces generated during industrial high-speed manufacturing. However, the transferability of low-speed texture measurement methods to high speed processes is limited. Therefore, analyses with a low-speed uniaxial compression test (breakin...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/201 |
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