Influence of Chilling, Freezing and Thawing on Food Bioactives
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-96885-4_4
Reference54 articles.
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2. Ali S, Anjum MA, Ejaz S, Hussain S, Ercisli S, Saleem MS, Sardar H (2021) Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ mandarin fruits during low temperature storage. Int J Biol Macromol 168:77–85
3. Allaith AA, Ahmed SH, Jafer F (2012) Effect of different thermal treatments and freezing on the antioxidant constituents and activity of two Bahraini date cultivars (Phoenix dactylifera L.). Int J Food Sci Technol 47(4):783–792. https://doi.org/10.1111/j.1365-2621.2011.02908.x
4. Antonia Marín M, Cano P, Füster C (1992) Freezing preservation of four Spanish mango cultivars (Mangifera indica L.): chemical and biochemical aspects. Z Lebensm Unters Forsch 194(6):566–569. https://doi.org/10.1007/BF01185485
5. Babalar M, Pirzad F, Sarcheshmeh MAA, Talaei A, Lessani H (2018) Arginine treatment attenuates chilling injury of pomegranate fruit during cold storage by enhancing antioxidant system activity. Postharvest Biol Technol 137:31–37
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