Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss-Reference-Cited by-同舟云学术

Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

Published:2005-12-07 Issue:5-6 Volume:222 Page:543-553
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Van Buggenhout S.,Lille M.,Messagie I.,Loey A. Van,Autio K.,Hendrickx M.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0135-6.pdf

Reference24 articles.

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2. Stepkonus PL (1999) In: Roos YH, Leslie RB, Lillford PJ (eds) Water management in the design and distribution of quality foods. 1st edn. Technomic Publishing Company, Lancaster, Pennsylvania, pp 53–84

3. Zhu JJ, Beck E (1991) Plant Physiol 97:1146–1153

4. Rajashekar CB, Burke MJ (1991) Plant Physiol 111:597–603

5. Lillford PJ, Holt CB (2002) Phil Trans R Soc Lond B 357:945–951

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