High-pressure shift freezing: recrystallization during storage

Author:

Fernández Pedro P.,Otero Laura,Martino Miriam M.,Molina-García Antonio D.,Sanz Pedro D.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference43 articles.

1. Fuchigami M, Kato N, Teramoto A (1996) Effect of pressure-shift freezing on texture, pectic composition and histological structure of carrots. In: Hayashi R, Balny C (eds) High pressure bioscience and biotechnology. Elsevier, Amsterdam, pp 379–386

2. Koch H, Seyderhelm WP, Kalichevsky MT, Knorr D (1996) Nahrung 40:125–131. doi: 10.1002/food.19960400306

3. Sanz PD, Solas M, Otero L, de Elvira C, Carrasco JA, Molina-García AD (1998) Polish J Food Nutrit Sci 7/48:65–68

4. Chevalier D, Sequeira-Muñoz A, Le Bail A, Simpson BK, Ghoul M (2001) Innovative Food Sci Emerging Technol 1:193–201. doi: 10.1016/S1466-8564(00)00024-2

5. Thiebaud M, Dumay EM, Cheftel JC (2002) Food Hydrocolloids 16:527–545. doi: 10.1016/S0268-005X(01)00133-3

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