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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables

Ali R. Taherian Food Research and Development Center, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, CanadaCorrespondence[email protected]
&
Hosahalli S. Ramaswamy Department of Food Science, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
Pages 114-128 | Received 02 May 2007, Accepted 01 Jul 2008, Published online: 08 Jul 2010

Citations (13)

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Read on this site (2)

M. R. Zareifard, T. Savard, M. Marcotte, J-Y. Lecompte & S. Grabowski. (2015) Combined Effects of Mild Acidification and Thermal Treatment on Color and Texture of Green Beans. International Journal of Food Properties 18:8, pages 1847-1862.
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V. B. Sashikala & H. V. Narasimha. (2010) An Objective Method and a Device for Determining the End Point of Cooking of Dhal and Rice. International Journal of Food Properties 13:4, pages 877-889.
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Articles from other publishers (11)

Macmanus Chinenye Ndukwu, James Ehiem, Jude Mbanasor & Nneoma Obasi. (2022) Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties. Journal of Food Processing and Preservation 46:11.
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Grace Lara, Chieko Takahashi, Miku Nagaya & Kunihiko Uemura. (2021) Improving the shelf life stability of vacuum‐packed fresh‐cut peaches ( Prunus persica L.) by radio frequency heating in water . International Journal of Food Science & Technology 57:6, pages 3251-3262.
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Marzieh Eblaghi, John E Bronlund, Florencia M Yedro & Richard H Archer. (2021) Kinetics of Pectin Reactions in Apple Pomace During Hydrothermal Treatment. Food and Bioprocess Technology 14:4, pages 739-750.
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Risa Hachikawa, Yoko Sato & Midori Kasai. (2021) Analysis of deformation of cooked root vegetables in a stacked state. Journal of Food Engineering 290, pages 110234.
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Grace Lara, Chieko Takahashi, Miku Nagaya & Kunihiko Uemura. (2021) Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (<i>Eriobotrya japonica</i>). Food Science and Technology Research 27:6, pages 847-857.
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Sochinwechi NWOSİSİ, Dilip NANDWANİ & Ramasamy RAVİ. (2019) Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. International Journal of Agriculture Environment and Food Sciences 3:2, pages 93-100.
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José Miguel Aguilera. (2018) Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 1021-1039.
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Maria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini, Alessandro Pugliese & Emma Chiavaro. (2018) Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture 98:6, pages 2267-2276.
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Vibe Bach, Sidsel Jensen, Ulla Kidmose, Jørn Nygaard Sørensen & Merete Edelenbos. (2013) The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.). LWT - Food Science and Technology 54:1, pages 165-170.
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Elham Rezvani, Gerhard Schleining, Gülşah Sümen & Ali R. Taherian. (2013) Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films. Journal of Food Engineering 116:2, pages 598-605.
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Ignacio AranaJ Arana. 2012. Physical Properties of Foods. Physical Properties of Foods 53 88 .

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