Texture analysis of blanched vegetables using high- and low-speed measuring methods
<p>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...
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/ojs/index.php/e-journal/article/view/349 |