Industry Papers: Vegetables

KILCAST, D. & FILLION, L. (2001). Understanding consumer requirements for fruit and vegetable texture. Nutrition and Food Science, 31 (5), 221-225.

VIEIRA, S., MOLDAO-MARTINS, M., FALCATO, P., MOREIRA, M. J. & DA COSTA, M. L. B. (2001). Improving shelf life of mixed vegetables for soup. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1006-1011.

Artichoke

GUILLEN-RIOS, P., BURLO, F., MARTINEZ-SANCHEZ, F. & CARBONELL-BARRACHINA, A. A. (2006). Effects of processing on the quality of preserved artichoke hearts. Journal of Food Science, 71 (2), 176-180.

Asparagus

ILO, S., REISELHUBER, S. & BERGHOFER, E. (2000). Softening kinetics of white asparagus during cooking. Paper presented at the 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LAU, M. H. & TANG, J. (1998). Kinetics of texture and color changes in green asparagus during pasteurization. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

LAU, M. H., TANG, J. & SWANSON, B. G. (2000). Kinetics of textural and color changes in green asparagus during thermal treatments. Journal of Food Engineering, 45, 231-236.

LAU, M. H. & TANG, J. (2002). Pasteurization of pickled asparagus using 915 MHz microwaves. Journal of Food Engineering, 51, 283-290.

RODRIGUEZ-ARCOS, R. C., SMITH, A. C. & WALDRON, K. W. (2002). Mechanical properties of green asparagus. Journal of the Science of Food and Agriculture, 82 (3), 293-300.

Beans

ANZALDUA-MORALES, A., QUINTERO, A. & BALANDRAN, R. (1996). Kinetics of thermal softening of six legumes during cooking. Journal of Food Science, 61 (1), 167-170.

BAY, A. P. M., TAYLOR, A. G. & BOURNE, M. C. (1995). The influence of water activity on three genotypes of snap bean (Phaseolus vulgaris L.) in relation to mechanical damage resistance. Seed Science and Technology, 23, 583-593.

BAY, A. P. M., BOURNE, M. C. & TAYLOR, A. G. (1996). Effect of moisture content on compressive strength of whole snap bean (Phaseolus vulgaris L.) seeds and separated cotyledons. International Journal of Food Science and Technology, 31, 327-331.

FASINA, O., TYLER, B., PICKARD, M., ZHENG, G.-H. & WANG, N. (2001). Effect of infrared heating on the properties of legume seeds. International Journal of Food Science and Technology, 36, 79-90.

LANOISELLE, P., LIU, E-Q., LANOISELLE, J-L. & PIAR, G. (2000). Evaluation of tough strings in green beans. Poster presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LANOISELLE, J. L., BIRLOUEZ-ARAGON, I., LANOISELLE, P., MURAT, M. P. & PIAR, G. (2003). The use of instrumental texture determination as a time-temperature integrator (TTI) to optimise vitamin retention: case study of pressure cooking of green beans. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

PICO, L., ANZALDUA-MORALES, A., ORTEGA, E., QUINTERO, A. & GASSON, J. (1995). Texture of dehydrated pre-cooked beans. IFT Conference Paper, Anaheim (1995).

SUWONSICHON, T. & PELEG, M. (1999). Imperfect squeezing flow viscosimetry for commercial refried beans. Food Science & Technology International, 5 (2), 159-166.

Bean Curd

CAI, R. MCCURDY, A. & BAIK, B.-K. (2002). Textural property of 6 legume curds in relation to their protein constituents. Journal of Food Science, 67 (5), 1725-1730.

Bean Paste

BAIK, B. K., KLAMCZYNSKA, B. & CZUCHAJOWSKA, Z. (1998). Particle size of unsweetened azuki paste as related to cultivar and cooking time. Journal of Food Science, 63 (2), 322-326.

BAIK, B. K. & CZUCHAJOWSKA, Z. (1999). Paste particle and bean size as related to sweetened azuki paste quality. Cereal Chemistry, 76 (1), 122-128.

Beetroot

NG, A., HARVEY, A. J., PARKER, M. L., SMITH, A. C. & WALDRON, K. W. (1998). Effect of oxidative coupling on the thermal stability of texture and cell wall chemistry of beet root (Beta vulgaris). J. Agric. Food Chemistry, 46 (8), 3365-3370.

Broccoli

BARRETT, D. M., GARCIA, E. I., RUSSELL, G. F., RAMIREZ, E. & SHIRAZI, A. (2000). Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. Journal of Food Science, 65 (3), 543-540.

KAWAGUCHI, N., POWERS, J. R., CAVALIERI, R. P. & FELLMAN, J. K. (2000). Cystine lyase as indicator enzyme for broccoli blanching. Poster presented at: IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

PADAGA, M., HEARD, G. M., PATON, J. E. & FLEET, G. H. (2000). Microbial species associated with different sections of broccoli harvested from three regions in Australia. International Journal of Food Microbiology, 60, 15-24.

Cactus

GUEVARA, J. C., YAHIA, E. M. & BRITO DE LA FUENTE, E. (2001). Modified atmosphere packaging of prickly pear cactus stems (Opuntia spp.). Lebensm.-Wiss. U.-Technol., 34, 445-451.

Carrots

AMANATIDOU, A., SLUMP, R. A., GORRIES, L. G. M. & SMID, E. J. (2000). High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science, 65 (1), 61-66.

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

GRAS, M. L., VIDAL, D., BETORET, N, CHIRALT, A. & FITO, P. (2003). Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix. Journal of Food Engineering, 56, 279-284.

LIN, T. M., DURANCE, T. D. & SCAMAN, C. H. (1998). Characterisation of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31 (2), 111-117.

LLORCA, E., PUIG, A., HERNANDO, I., SALVADOR, A., FISZMAN, S. M. & LLUCH, M. A. (2001). Effect of fermentation time on texture and microstructure of pickled carrots. Journal of the Science of Food & Agriculture, 81 (15), 1553-1560.

LY-NGUYEN, B., VAN LOEY, A. M., SMOUT, C., EREN OZCAN, S., FACHIN, D., VERLENT, I., VU TRUONG, S., DUVETTER, T., & HENDRIKX, M. E. (2003). Mild-heat and high-pressure inactivation of carrot pectin methylesterase: A kinetic study. Journal of Food Science, 68 (4), 1377-1376.

RASTOGI, N. K., ESHTIAGHI, M. N. & KNORR, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (4), 1020-1023.

RICO, D., MARTIN-DIANA, A. B., FRIAS, J. M., BARAT, J. M., HENEHAN, G. T. M. & BARRY-RYAN, C. (2006). Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, In Press.

ROY, S. S., TAYLOR, T. A. & KRAMER, H. L. (2001). Textural and ultrastructural changes in carrot tissue as affected by blanching and freezing. Journal of Food Science, 66 (1), 176-180.

SILA, D. N., SMOUT, C., VU, T. S. & HENDRICKX, M. E. (2004). Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing. Journal of Food Science, 69 (5), 205-211.

SULAEMAN, A., KEELER, L., GIRAUD, D. W., TAYLOR, S. L., WEHLING, R. L. & DRISKELL, J. A. (2001). Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. Journal of Food Science, 66 (9), 1257-1264.

SULAEMAN, A., KEELER, L., GIRAUD, D. W., TAYLOR, S. L. & DRISKELL, J. A. (2003). Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage. International Journal of Food Science and Technology, 38, 603-613.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002). The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively. Journal of Texture Studies, 33, 149-159.

VU, T. S., SMOUT, C., SILA, D. N, LYNGUYEN, B., VAN LOEY, A. M. L. & HENDRICKX, M. E. G. (2003). Effect of preheating on thermal degradation kinetics of carrot texture. Innovative Food Science and Emerging Technologies, In Press.

Cassava

BELEIA, A., PRUDENCIO-FERREIRA, S. H., YAMASHITA, F., SAKAMOTO, T. M. & ITO, L. (2005). Sensory and instrumental texture analysis of cassava (manihot esculenta, crantz) roots. Journal of Texture Studies, 35, 542-553.

MUZANILA, Y. C., BRENNAN, J. G., KING, R. D. & MACDOUGALL, D. B. (2001). Texture of reconstituted cassava flakes. Tropical Science, 41 (2), 55-59.

Cassava Flakes

MUZANILA, Y. C., BRENNAN, J. G., KING, R. D. & MACDOUGALL, D. B. (2001). Texture of reconstituted cassava flakes. Tropical Science, 41 (2), 55-59.

Cauliflower

ELIOT-GODEREAUX, S. C., ZUBER, F., GOULLIEUX, A. (2001). Processing and stabilisation of cauliflower by ohmic heating technology. Innovative Food Science and Emerging Technologies, 2 (4), 279-287.

SHUKLA, B. D. & SINGH, S. P. (2006). Osmo-convective drying of cauliflower, mushroom and greenpea. Journal of Food Engineering, In Press.

Celery

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

PRAKASH, A., INTHAJAK, P., HUIBREGTSE, H., CAPORASO, F. & FOLEY, D. M. (2000). Effects of low-dose gamma irradiation and conventional treatments on shelf life and quality characteristics of diced celery. Journal of Food Science, 65 (6), 1070-1075.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002). The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively. Journal of Texture Studies, 33, 149-159.

Chick Pea Curd

CAI, R. & BAIK, B. K. (2001). Preparation of chickpea curd by heat-induced gelatin. Journal of Food Science, 66 (9), 1294-1300.

Cucumber

BUESCHER, R. & HAMILTON, C. (2000). Protection of cucumber pickle quality by CaNa2EDTA. Journal of Food Quality, 23 (4), 429-441.

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002). The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively. Journal of Texture Studies, 33, 149-159.

Eggplant

GRAS, M. L., VIDAL, D., BETORET, N, CHIRALT, A. & FITO, P. (2003). Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix. Journal of Food Engineering, 56, 279-284.

French Fries

AGUILAR, C. N., ANZALDUA-MORALES, A., TALAMAS, R. & GASTELUM, G. (1995). Low-temperature blanch improves textural quality of french-fries. Journal of Food Science, 62 (3), 568-571.

PEDRESCHI, F. & AGUILERA, J. M. (1999). Textural characterisation of french fries during frying. Poster presented at IFT Conference, Chicago, June 1999.

RASTOGI, N. K., ESHTIAGHI, M. N. & KNORR, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (4), 1020-1023.

WALTER, W. M., TRUONG, V. D. & ESPINEL, K. R. (2002). Textural measurements and product quality of restructured sweetpotato french fries. Lebensmittel Wissenschaft u. Technol., 35 (3), 209-215.

Garlic

CARBONELL-BARRACHINA, A. A., ZARAGOZA, M. P., LARIO, Y., ARACIL, P. & BURLO, F. (2003). Development of a high sensory quality garlic paste. Journal of Food Science, 68 (7), 2351-2355.

VAZQUEZ-BARRIOS, E., MERCADO-SILVA, E. L., LOPEZ-ECHEVARRIA, G. & MORENO-SANCHEZ, G. (2003). Effects of temperature, gamma irradiation and head integrity on garlic sprouting. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Jalapeno Pepper

ALEMAN, R. P., MELENDEZ, R. M., GUZMAN, V. M., CASTRO, J. J., DE LA TORRE, L., TERRAZAS, B. R. & RAMOS, A. Q. (2001). Improving quality in frozen jalapeno pepper by low temperature blanching in calcium chloride solution. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

GU, Y. S., HOWARD, L. R. & WAGNER, A. B. (1999). Physicochemical factors affecting firmness of pasteurised jalapeno pepper rings. Journal of Food Quality, 22, 619-629.

Jicama

AQUINO-BOLANOS, E. N., CANTWELL, M. I., PEISER, G. & MERCADO-SILVA, E. (2000). Changes in the quality of fresh-cut jicama in relation to storage temperatures and controlled atmospheres. Journal of Food Science, 65 (7), 1238-1243.

Lentil Extrudates

CHENG, M., BERRIOS, J. D. J., TANG, J., GARNANEZ, M. J. & SWANSON, B. G. (2003). Effects of fiber supplement on the physical properties of lentil/pea extrudates. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Lettuce

PRAKASH, A., GUNER, A. R., CAPORASO, F. & FOLEY, D. M. (2000). Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere. Journal of Food Science, 65 (3), 549-553.

TAY, S. L. & PERERA, C. O. (2004). Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce. Journal of Food Science, 69 (2), 131-135.

Mushrooms

GRAS, M. L., VIDAL, D., BETORET, N., CHIRALT, A. & FITO, P. (2003). Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix. Journal of Food Engineering, 56, 279-284.

KOORAPATI, A., FOLEY, D., PILLING, R. & PRAKASH, A. (2004). Electron-beam irradiation preserves the quality of white button mushroom (Agaricus bisporus) slices. Journal of Food Science, 69 (1), 25-29.

MATSER, A. M., KNOTT, E. R., TEUNISSEN, P. G. M. & BARTELS, P. V. (2000). Effects of high isostatic pressure on mushrooms. Journal of Food Engineering, 45, 11-16.

SHUKLA, B. D. & SINGH, S. P. (2006). Osmo-convective drying of cauliflower, mushroom and greenpea. Journal of Food Engineering, In Press.

ZIVANOVIC, S. & BUESCHER, R. W. (1999). Textural changes of mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition. Poster presented at IFT Conference, Chicago, June 1999.

ZIVANOVIC, S. & BUESCHER, R. W. (2001). Alteration of texture and yield of processed mushrooms (Agaricus bisporus). Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

ZIVANOVIC, S., BUESCHER, R., & KIM, S. K. (2003). Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature. Journal of Food Science, 68 (5), 1860-1865.

ZIVANOVIC, S. & BUESCHER, R. (2004). Changes in mushroom texture and cell wall composition affected by thermal processing. Journal of Food Science, 69 (1), 44-49.

Olives

GEORGET, D. M. R, SMITH, A. C. & WALDRON, K. W. (2001). Effect of ripening on the mechanical properties of Portuguese and Spanish varieties of olive (Olea europaea L). Journal of the Science of Food and Agriculture, 81 (4), 448-458.

Onions

FAN, X., NIEMIRA, B. A., & SOKORAI, K. J. B. (2003). Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves. Journal of Food Science, 68 (4), 1478-1483.

LIU, F. & LI, Y. (2006). Storage characteristics and relationships between microbial growth parameters and shelf life of MAP sliced onions. Postharvest Biology and Technology, 40, 262-268.

NG, A., PARKER, M. L., PARR, A. J., SAUNDERS, P. K., SMITH, A. C. & WALDRON, K. W. (2000). Physicochemical characteristics of onion (Allium cepa L.) tissues. Journal of Agricultural Food Chemistry, 48, 11, 5612-5617.

Pea Extrudates

CHENG, M., BERRIOS, J. D. J., TANG, J., GARNANEZ, M. J. & SWANSON, B. G. (2003). Effects of fiber supplement on the physical properties of lentil/pea extrudates. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Peas

DIJKINK, B. H. & LANGELAAN, H. C. (2002). Milling properties of peas in relation to texture analysis. Journal of Food Engineering, 51 (2), 105-111.

DIJKINK, B. H. & LANGELAAN, H. C. (2002). Milling properties of peas in relation to texture analysis. Part II. Effect of pea genotype. Journal of Food Engineering, 51 (2), 105-111.

KLAMCZYNSKA, B., CZUCHAJOWSKA, Z. & BAIK, B.-K. (2001). Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas. International Journal of Food Science and Technology, 36, 563-572.

SHUKLA, B. D. & SINGH, S. P. (2006). Osmo-convective drying of cauliflower, mushroom and greenpea. Journal of Food Engineering, In Press.

Peppers

CHAVEZ, R. Q., TERRAZAS, J. B. R., MELENDEZ, R. M., MORALES, J. Z., BARNARD, J., CASTRO, J. J. & RAMOS, A. Q. (2001). Improving quality of dried green peppers using sorbitol and salt solutions, and vacuum infusion pretreatment. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

DOMINGUEZ, R., QUINTERO, A., BOURNE, M. C., TALAMAS, R. & ANZALDUA-MORALES, A. (1996). Texture of dehydrated bell peppers modified by low-temperature blanching and calcium addition. IFT Conference Paper, New Orleans, 1996.

DOMINGUEZ, R., QUINTERO-RAMOS, A., BOURNE, M., BARNARD, J., TALAMAS-ABBUD, R., JIMENEZ-CASTRO, J. & ANZALDUA-MORALES, A. (2001). Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition. International Journal of Food Science and Technology, 36, 523-527.

Potatoes

AHRNE, L., PROTHON, F. & FUNEBO, T. (2003). Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato. International Journal of Food Science and Technology, 38, 411-420.

ALVAREZ, M. D., MORILLO, M. J. & CANET, W. (1999). Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa). Journal of the Science of Food and Agriculture, 79, 1237-1248.

ALVAREZ, M. D., SAUNDERS, D. E. J., VINCENT, J. F. V. (2000). Effect of turgor pressure on the cutting energy of stored potato tissue. Eur. Food Res. Technol., 210, 331-339.

ALVAREZ, M. D., CANET, W. & TORTOSA, M. E. (2001). Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating. European Food Research & Technology, 212 (5), 588-596.

ALVAREZ, M. D. & CANET, W. (2002). Effect of osmotic adjustment on the rheology of potato tissue. The use of discriminant analysis for interpretation. European Food Research & Technology, 214 (1), 83-90.

ALVAREZ, M. D. & CANET, W. (2002). A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming. International Journal of Food Science & Technology, 37, 41-55.

ALVAREZ, M. D., CANET, W. & LOPEZ, M. E. (2002). Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis. European Food Research & Technology, 215 (1), 13-20.

CANET, W., ALVAREZ, M., FERNANDEZ, C. & TORTOSA, M. E. (2005). The effect of sample temperature on instrumental and sensory properties of mashed potato products. International Journal of Food Science and Technology, 40, 481-493.

ELIOT, C., GOULLIEUX, A. & PAIN, J. P. (1999). Combined effects of blanching pretreatments and ohmic heating on the texture of potato cubes. Sciences des Aliments, 19 (1), 111-117.

FERNANDEZ, C., DOLORES ALVAREZ, M. & CANET, W. (2006). The effect of low temperature blanching on the quality of fresh and frozen/thawed mashed potatoes. International Journal of Food Science and Technology, 41, 577-595.

HAWLADER, M. N. A., PERERA, C. O. & TIAN, M. (2006). Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 74, 392-401.

KAABER, L., MARTINSEN, B. K., BRATHEN, E. & SHOMER, I. (2002). Browning inhibition and textural changes of pre-peeled potatoes caused by anaerobic conditions. Lebensmittel Wissenschaft u. Technologie, 35 (6), 526-531.

KAABER, L., BRATHEN, E., MARTINSEN, B. K. & SHOMER, I. (2001). The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes. Potato Research, 44 (2), 153-163.

KAABER, L., MARTINSEN, B. K., BRATHEN, E. & SHOMER, I. (2002). Browning inhibition and textural changes of pre-peeled potatoes caused by anaerobic conditions. Lebensmittel Wissenschaft u. Technologie, 35 (6), 526-531.

LEBOVKA, N. I., PRAPORSCIC, I., GHNIMI, S. & VOROBIEV, E. (2005). Does electroporation occur during the ohmic heating of food. Journal of Food Science, 70 (5), 308-329.

MONTANEZ-SAENZ, J. C., AGUILERA-CARBO, A. F., CONTRERAS-ESQUIVEL, J. C., AGUILAR, C. N. & REYES-VEGA, M. L. (2001). Pectinesterase activity and starch changes during long time-low temperature blanching. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 950-955.

PARKER, M. L., NG., A., SMITH, A. C. & WALDRON, K. W. (2000). Esterified phenolics of the cell walls of Chufa (Cyperus esculentus L.) tubers and their role in texture. Journal of Agricultural & Food Chemistry, 48 (12), 6284-6291.

STONEHAM, T. R., LUND, D. B. & TONG, C. H. (2000). The use of fractional conversion technique to investigate the effects of testing parameters on texture degradation kinetics. Journal of Food Science, 65 (6), 968-973.

TRUONG, V. D. & WALTER, W. M. (1997). Low temperature blanching improves the firmness and sensory quality of processed sweetpotatoes. Poster presented at IFT Meeting, Orlando, Florida, June 14-18, 1997.

TRUONG, V. D., WALTER, W. M. & BETT, K. L. (1998). Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. Journal of Food Science, 63 (4), 739-743.

VAINIONPAA, J., KERVINEN, R., DE PRADO, M., LAURILLA, E., KARI, M., MUSTONEN, L. & AHVENAINEN, R. (2000). Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses. Journal of Food Engineering, 44, 47-61.

VARNALIS, A. I., BRENNAN, J. G., MACDOUGALL, D. B. & GILMOUR, S. G. (2004). Optimisation of high temperature puffing of potato cubes using response surface methodology. Journal of Food Engineering, 61, 153-163.

WALTER, W. M., TRUONG, V.D. & ESPINEL, K. R. Effect of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. Journal of Food Quality, 22 (6), 631-640.

WALTER JR, W. M., TRUONG, V, D., SIMUNOVIC, N., & MC FEETERS, R. F. (2003). Low-temperature blanching of sweetpotatoes to improve firmness retention: Effect on compositional and textural properties. Journal of Food Science, 68 (4), 1244-1247.

Potatoes (fried)

DOLORES ALVAREZ, M., JOSE MORILLO, M., CANET, W. (2000). Characterisation of the frying process of fresh blanched potato strips using response surface methodology. European Food Research Technology, 211 (5), 326-335.

PEDRESCHI, F., AGUILERA, J. M. & PYLE, L. (2001). Textural characterization and kinetics of potato strips during frying. Journal of Food Science, 66 (2), 314-318.

SUNDARA, V. R., POURZAND, F. & BERBERAT, A. (2001). A technique to measure firmness in potato tissue during frying. Food Science & Technology International, 7 (2), 141-144.

Prickly Pear

GUEVARA, J. C., YAHIA, E. M. & BRITO DE LA FUENTE, E. (2001). Modified atmosphere packaging of prickly pear cactus stems (Opuntia spp.). Lebensm.-Wiss. U.-Technol., 34, 445-451.

Quorn Micoprotein

KNIGHT, N., ROBERTS, G. & SHELTON, D. (2001). The thermal stability of Quorn pieces. International Journal of Food Science and Technology, 36, 47-52.

Sugarbeet

SMED, E. (1998). Sugar loss in beet tails as related to the morphology and the shear strength of the beet. Zuckerindustrie, 123 (2), 128-134.

Taro

HUANG, A. S., KOMARASAMY, K. & LIU, X. X. (2002). Textural and sensory properties of alpha-amylase treated poi stored at 4¡C. Journal of Food Processing Preservation, 26 (1), 1-10.

SAJEEV, M. S., MANIKANTAN, M. R., KINGSLY, A. R. P., MOORTHY, S. N. & SREEKUMAR, J. (2004). Texture analysis of Taro (Colocasia esculenta L. Schott) Cormels during storage and cooking. Journal of Food Science, 69 (7), 315-321.

Tofu

ABD KARIM, A., SULEBELE, G. A., AZHAR, M. E., & PING, C. Y.(1999). Effect of carrageenan on yield and properties of tofu. Food Chemistry, 66, 159-165.

CHEN, M. J., CHEN, K. N. & LIN, C. W. (2004). Sequential quadratic programming for development of a new probiotic dairy tofu with glucono-d-lactone. Journal of Food Science, 69 (7), 344-350.

HUI, L. K., EASA, A. M. & ISMAIL, N. (2000). Effects of thermal treatments on texture of soy protein isolate tofu. Journal of Food Processing and Preservation, 24 (4), 257-286.

SINGH, H, ROCKALL, A, MARTIN, C.R, CHUNG, O.K. & LOOKHART, G.L. (2006). The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer. Journal of Texture Studies, 37, 383-392.

SHIH, M. C., YANG, K. T. & KUO, S. J. (2002). Quality and antioxidative activity of black soybean tofu as affected by bean cultivar. Journal of Food Science, 67 (2), 480-484.

SULEBELE, G., YING PING, C., MAT EASA, A. & KARIM ALIAS, A. (1997). Effect of carrageenan on yield and properies of tofu. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 377-383.

Tomatoes

ANTHON, G. E., BLOT, L. & BARRETT, D. M. (2005). Improved firmness in calcified diced tomatoes by temperature activation of Pectin Methylesterase. Journal of Food Science, 70 (5), 342-347.

ARAZURI, S., JAREN, C., ARANA, J. I. & PEREZ DE CIRIZA, J. J. (2006). Influence of mechanical harvest on the physical properties of processing tomato (Lycopersicon esculentum Mill.). Journal of Food Engineering, In Press.

ARIAS, R., LEE, T. C., SPECCA, D. & JANES, H. (2000). Quality comparison of hydroponic tomatoes (Lycospersicon esculentum) ripened on and off the vine. Journal of Food Science, 65 (3), 545-548.

DESMET, M., LAMMERTYN, J., VERLINDEN, B. E. & NICOLAI, B. M. (2002). Mechanical properties of tomatoes as related to puncture injury susceptibility. Journal of Texture Studies, 33, 415-429.

ERRINGTON, N., MITCHELL, J. R. & TUCKER, G. A. (1997). Changes in the force relaxation and compression responses of tomatoes during ripening: the effect of continual testing and polygalacturonase activity. Postharvest Biology and Technology, 11, 141-147.

GONZALEZ, J. J., McCARTHY, K. L. & McCARTHY, M. J. (1998). MRI Method to evaluate internal structural changes of tomato during compression. Journal of Texture Studies, 29, 537-551.

HONG, J. H. & GROSS, K. C. (2001). Maintaining quality of fresh-cut tomato slices through modified atmostpher packaging and low temperature storage. Journal of Food Science, 66 (7), 960-965.

LORENZO, M. A., GERHARDS, C. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of selected tomato products. Journal of Texture Studies, 28, 543-567.

LUNA-GUZMAN, I., SHACKEL, K. A., LABAVITCH, J. M. & BARRETT, D. M. (2001). Turgor pressure component of calcium-induced firming of tomato pericarp tissue. Paper presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

MA, W. H. & BARRETT, D. M. (2001). Effects of raw materials and process variables on the heat penetration times, firmness and pectic enzyme activity of diced tomatoes (Halley Bos 3155 CV). Journal of Food Processing Preservation, 25 (2), 123-136.

MAGEE, R. L., CAPORASO, F. & PRAKASH, A. (2003). Effect of exogenous calcium salt treatments on inhibiting irradiation-induced softening in diced roma tomatoes. Journal of Food Science, 68 (8), 2430-2435.

OPIYO, A. M. & YING, T. J. (2005). The effects of 1-methylcyclopropene treatment on the shelf life and quality of cherry tomato (Lycopersicon esculentum var. cerasiforme) fruit. International Journal of Food Science and Technology, 40, 665-673.

Water Chestnuts

WALDRON, K. W., SMITH, A. C., NG, A., PARKER, M. L. & PARR, A. J. (1998). Thermal stability of mechanical properties of Chinese water chestnuts. Proceedings of Plant biomechanics conference, September1997, University of Reading.

Yam

AFOAKWA, E. O. & SEFA-DEDEH, S. (2001). Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest. Food Chemistry, 75 (1), 85-91.

AFOAKWA, E. O. & SEFA-DEDEH, S. (2002). Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers. Food Research International, 35 (5), 429-434.

SEFA-DEDEH, S. & AFOAKWA, E. O. (2002). Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest. Food Chemistry, 79 (1), 27-40.