Factors Affecting Textural Changes and Techniques for Textural Improvement

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dc.contributor.authorTipawan Thongsooken_US
dc.date.accessioned2011-02-21T06:53:41Z
dc.date.available2011-02-21T06:53:41Z
dc.date.created2011-01-24en_US
dc.date.issued2011-01-24en_US
dc.description.abstractThis article summarized factors affecting textural integrity and various approaches used to improve the texture of processed plant based foods. The strategies include preheating at mild temperatures prior to high temperature processing, washing, dipping or infusion treatments with firming agents, high pressure pretreatment, genetic modification of matrix polymers, firming agent fortifications during cultivation. Examples of conditions applied for reported products were included. The information could be beneficial for product development of this kind of products.en_US
dc.identifier.citationJournal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม; Volume.29 Numer.4 october-december 2010; 456-469en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/131205
dc.language.isoen_USen_US
dc.publisherJournal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคามen_US
dc.rightsDivision of Research Supporting and Extension, Mahasarakham University, Mahasarakham, Thailanden_US
dc.source.urihttps://thailand.digitaljournals.org/index.php/JSTMU/issue/archiveen_US
dc.source.urihttps://thailand.digitaljournals.org/index.php/JSTMU/article/view/4844en_US
dc.titleFactors Affecting Textural Changes and Techniques for Textural Improvementen_US
dc.typeResearch Articlesen_US
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Journal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม