⌘+K

Pulse Explore Communities Researchers Journals

Home Communities Explore

April 1, 2000Journal of Texture Studies

Sensory and Firmness Measurements of Calcium‐ and Heat‐treated Apples

Judith A. Abbott Joshua D. Klein T. A. Campbell William S. Conway Carl E. Sams

View at Publisher

Ask AI

Bookmark

Share

Abstract

ABSTRACT ‘Golden Delicious’ apples were held at 38C for 0 or 4 days and treated with 0 or 0.14 mol · L−1 CaCl2· 2 H2O, stored at OC for six months, and then held at 20C for 7 days. Texture and quality were measured by nondestructive sonic vibration, Magness‐Taylor (MT) puncture and axial compression of tissue

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Abbott et al. (2000) studied this question.

synapsesocial.com/papers/6a9a38e04012b5d2f7a20ccd https://doi.org/10.1111/j.1745-4603.2000.tb00287.x

View at Publisher

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 5 related papers. Consider them for comparative context:

1Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert MatricesJournal of Texture Studies · Tue,
2Advances and Challenges in Sensory Evaluation of Food: Bridging Traditional Methods With Digital Innovation for Sustainable Food SystemsJournal of Texture Studies · Sun,
3Breed‐Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked StatesJournal of Texture Studies · Wed,
4Predictive Stacking Model to Link Formulation Design and Mechanical Performance in Coconut‐Based Vegan CheeseJournal of Texture Studies · Wed,
5chewR : An Open‐Source R Package for Quantifying Masticatory Performance With Applications in Oral Processing ResearchJournal of Texture Studies · Tue,

More from Journal of Texture Studies

Modulation of Cod Myofibrillar Protein Gels by Egg White and Whey Proteins: From Aggregation Kinetics to Gel MechanicsSat,
Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant‐Based Meat AnalogsSat,
Sensory Investigation of Toothpaste Foam Using Rheology and Dynamic Foam AnalysisSat,
Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/ Morchella esculenta Mycelium‐Based High‐Moisture ExtrudateSat,
Distinct Temporal Mouthfeel in Dairy and Plant‐Based Milk Is Related to Their Rheological and Tribological SpectraWed,