naa a22 4500 510764711 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s12393-013-9067-2 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9067-2 Effect of pH on Color and Texture of Food Products [Elektronische Daten] [A. Andrés-Bello, V. Barreto-Palacios, P. García-Segovia, J. Mir-Bel, J. Martínez-Monzó] 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. Springer Science+Business Media New York, 2013 pH nationallicence Vegetables nationallicence Meat nationallicence Fish nationallicence Color nationallicence Texture nationallicence Andrés-Bello A. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut Barreto-Palacios V. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut García-Segovia P. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut Mir-Bel J. Laboratory of Vegetal Food, University of Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain aut Martínez-Monzó J. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut Food Engineering Reviews Springer US; http://www.springer-ny.com 5/3(2013-09-01), 158-170 1866-7910 5:3<158 2013 5 12393 https://doi.org/10.1007/s12393-013-9067-2 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9067-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Andrés-Bello A. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Barreto-Palacios V. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- García-Segovia P. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Mir-Bel J. Laboratory of Vegetal Food, University of Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Martínez-Monzó J. Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer US; http://www.springer-ny.com 5/3(2013-09-01), 158-170 1866-7910 5:3<158 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer