✦ LIBER ✦

High-Pressure-Freezing Effects on Textural Quality of Carrots

✍ Scribed by MICHIKO FUCHIGAMI; NORIKO KATO; AI TERAMOTO

Book ID: 108821418
Publisher: Institute of Food Technologists
Year: 1997
Tongue: English
Weight: 515 KB
Volume: 62
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1997.tb15459.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

High-Pressure-Freezing Effects on Textur

High-Pressure-Freezing Effects on Textural Quality of Chinese Cabbage

✍ MICHIKO FUCHIGAMI; NORIKO KATO; AITERAMOTO 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 184 KB

High-Pressure and Freezing Pretreatment

High-Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes

✍ M. N. ESHTIAGHI; R. STUTE; D. KNORR 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 319 KB

Influence of Low-temperature Blanching C

Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots

✍ Sandy Van Buggenhout; Inge Messagie; Ann Van Loey; Marc Hendrickx 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 796 KB

Changes in texture, microstructure and n

Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

✍ Kidmose, Ulla; Martens, Helle J 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 225 KB 👁 1 views

Thermal processing of vegetables has pronounced effects on the cell structure, often lowering the ®nal textural properties of the product. In order to investigate the effect of thermal processing on carrot, slices were subjected to different blanching and freezing treatments before frozen storage. M

Effects of a Combined Process of High-Pr

Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice

✍ S.-J. Park; J.-I. Lee; J. Park 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 890 KB

Effects of High-Pressure Pretreatment an

Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing

✍ D.N. Sila; C. Smout; T.S. Vu; M.E. Hendrickx 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 371 KB