Effects of Size, Cultivar, and Harvest Season on the Tissue Softening in Frozen Broccoli-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of Size, Cultivar, and Harvest Season on the Tissue Softening in Frozen Broccoli

Published:2023-12-20 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Nishida Namiko,Ando Yasumasa,Takahashi Megumu,Ohishi Manato,Hashimoto Tomoko,Takemura Yuji,Viriyarattanasak Chotika

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03275-y.pdf

Reference40 articles.

1. Ando, Y., Hagiwara, S., Nabetani, H., Okunishi, T., & Okadome, H. (2019). Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems. Journal of Food Engineering, 256, 46–52. https://doi.org/10.1016/j.jfoodeng.2019.03.019

2. Barrett, D. M., Garcia, E. L., Russell, G. F., Ramirez, E., & Shirazi, A. (2000). Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. Journal of Food Science, 65(3), 534–540. https://doi.org/10.1111/j.1365-2621.2000.tb16043.x

3. Billy, L., Mehinagic, E., Royer, G., Renard, C. M., Arvisenet, G., Prost, C., & Jourjon, F. (2008). Relationship between texture and pectin composition of two apple cultivars during storage. Postharvest Biology and Technology, 47(3), 315–324. https://doi.org/10.1016/j.postharvbio.2007.07.011

4. Buggenhout, S. V., Messagie, I., Van Loey, A., & Hendrickx, M. (2005). Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots. Journal of Food Science, 70(4), S304–S308. https://doi.org/10.1111/j.1365-2621.2005.tb07207.x

5. Chang, C. Y., Tsai, Y. R., & Chang, W. H. (1993). Models for the interactions between pectin molecules and other cell-wall constituents in vegetable tissues. Food Chemistry, 48(2), 145–157. https://doi.org/10.1016/0308-8146(93)90049-L

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elucidating the Mechanisms Underlying Decreased Firmness of Broccoli Harvested at Low Temperatures;Food and Bioprocess Technology;2024-08-26

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3