Open AccessTexture deterioration in cooked apricot: characterization of the loss of firmness and visualization of the unmethylated pectin in two varieties with very different patterns
Author(s) -
Albert Ibarz Ribas,
Barbara Gouble,
Jean Francois Maingonnat,
Jean Marc Audergon,
Mohamed El Maâtaoui,
Catherine M.G.C. Renard
Publication year - 2015
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - pectin , texture (cosmology) , characterization (materials science) , visualization , food science , chemistry , materials science , computer science , artificial intelligence , nanotechnology , image (mathematics)
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