The DOI matches its Crossref record; 98 of the 98 references it cites were found in a registry or an index.
Effect of pH on Color and Texture of Food Products
Open accessAbstract
Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, etc.) responsible for fruit color, vegetables and meat color. Also pH has a great impact on water-holding capacity and tenderness of muscle foods that are improved at acidic conditions below the typical pH of post-mortem. Moreover, during processing of food, the pH value affects many phenomena and processes such as protein properties as denaturizing, gelification, enzymatic activities, growth and mortality of microorganisms, germinating or inactivation of bacterial spores and chemical reactions such as the Maillard reaction. Thus, knowledge of pH effects and its control during processing is necessary to produce safe, high-quality and value-added products. The goal of this paper is to identify the effect of pH on color and texture of food products to show the importance of control this parameter.
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Cites
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Cited by
Bhargava, N., Sharanagat, V. S., Mor, R. S., & Kumar, K. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.015 · Cited by 549
Alizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., & Jafari, S. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.014 · Cited by 466
Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects
de Toledo, N. M. V., Nunes, L. P., da Silva, P. P. M., Spoto, M. H. F., & Canniatti-Brazaca, S. G. (2017) · International Journal of Food Science and Technology · doi:10.1111/ijfs.13383 · Cited by 91
The “Carmine Problem” and Potential Alternatives
Müller-Maatsch, J., & Gras, C. (2016) · Handbook on Natural Pigments in Food and Beverages · doi:10.1016/b978-0-08-100371-8.00018-x · Cited by 42
Metadata
- Authors
- Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., & Martínez-Monzó, J.
- Venue
- Food Engineering Reviews
- Published
- 2013-05-09
- Volume
- 5
- Issue
- 3
- Pages
- 158-170
- ISSN
- 1866-7910 (ISSN-L)
- 1866-7929
- OpenAlex
- W1972050490
- Cited by
- 291
- References
- 98
- FWCI
- 11.93
- Type
- journal article
- Language
- en
- Open access
- green
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- Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., & Martínez-Monzó, J. (2013). Effect of pH on Color and Texture of Food Products. Food Engineering Reviews. https://doi.org/10.1007/s12393-013-9067-2
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
