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- Wayne, J.E., et al. Show all 3 Authors
- Critical reviews in food science and nutrition 1998 v.38 no.3 pp. 173-258
- tillage; tomatoes; texture; food processing; food acceptability; viscosity; consistency; measurement; sensory evaluation; equipment; testing; analytical methods; ultrastructure; chemical analysis; chemical composition; food composition; plant anatomy; cultivars; classification; ripening; raw foods; plant tissues; maturity stage; food processing quality; environmental factors; genetic engineering; calcium; inorganic salts; vegetable products; chopping; crushing; tomato juice; sauces; tomato puree; shape; food paste
- ... Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability, measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principle ...