Evaluating and correlating the mechanical, nutritional, and structural properties of carrots after multiple freezing/thawing processing
Author:
Funder
National Natural Science Foundation of China (CN)
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2662-0/fulltext.html
Reference27 articles.
1. Álvarez MD, Fernández C, Canet W (2005) Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes. J Sci Food Agr 85:2327–2340
2. Álvarez MD, Canet W, Fernández C (2007) The effect of temperature, geometry, gap and surface friction on oscillatory rheological properties of mashed potatoes. J Food Process Eng 30:267–292
3. Berger M, Küchler T, Maaßen A, Busch-Stockfisch M, Steinhart H (2008) Correlations of carotene with sensory attributes in carrots under different storage conditions. Food Chem 106:235–240
4. Bourne MC (1978) Texture profile analysis [food acceptability]. Food Fechnol 32:62–66
5. Brummell DA (2006) Cell wall disassembly in ripening fruit. Funct Plant Biol 33:103–119
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