… The ability of Vis/NIRS to evaluate rind quality prompted the … the assessment of rind
physico-chemical properties of intact ‘… to rind quality as well as fruit susceptibility to progressive …

… of rind in itself has not been investigated in terms of its possible influence on the quality and
… to assess the impact of rind removal on physicochemical quality characteristics of fresh-cut …

… between rind colour and the internal physicochemical and … to rind pigmentation intensity
(slight, medium, intense, very intense). All fruits were individually evaluated by determining rind …

… Rind quality is a critical factor affecting … rind quality, tree age is the most important, but
remained unexplored. This study aimed to explore the effects of tree age on rind and fruit quality of ‘…

… This study evaluated the pectin extraction from watermelon rind and carried … quality parameters
(pectin yield and anhydrouronic acid content). The results revealed that watermelon rind …

… rind pectins in this study were high methoxyl pectin with degree of esterification ranging from
72-75% for jackfruit rind pectin and 66-69% for chempedak rind … yield and quality of pectin. …

… and rind on physico-chemical and sensory quality of Nham were studied. An increase in
cooked pork rind … and rind in combination on physico-chemical and sensory properties of Nham. …

… quality attributes that are related to the physico-chemical properties of fruits. However, among
various physicochemical … , and rind and aril colour are found to be the important fruit quality …

… loss and rind gloss) out of ten physico-chemical parameters studied. Weight loss increased
with … Rind gloss decreased with longer storage periods and significant differences (P< 0.05) …

… the quality of the pomegranate rind powder. The ‘L, a and b’ values of the rind powder
varied depending on the cultivars (Table 2). The ‘L’ value was maximum (44.27) in rind powder …