Evaluating quality indexes of frozen vegetables prepared with different cooking oils during 12 months of frozen storage-Reference-Cited by-同舟云学术

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Evaluating quality indexes of frozen vegetables prepared with different cooking oils during 12 months of frozen storage

Published:2022-01-13 Issue:2 Volume:16 Page:1404-1415
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Tran Thily,Yang Ligang,Zhou Haiteng,Pan Da,Xu Dengfeng,Shi Xiangling,Wang Shaokang,Chen Shiqing,Sun Guiju^ORCID

Funder

the Malaysian Palm Oil Board, and the National Key Project Research and Development Plan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01280-x.pdf

Reference47 articles.

1. X. Zhan, Z. Zhu, D.W. Sun, Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review. Crit. Rev. Food Sci. Nutr. 59(5), 743–757 (2019)

2. M. Kaur, M. Kumar, An innovation in magnetic field assisted freezing of perishable fruits and vegetables: a review. Food Rev. Int. 36(8), 761–780 (2020)

3. M. Storey, P. Anderson, Total fruit and vegetable consumption increases among consumers of frozen fruit and vegetables. Nutrition 46, 115–121 (2018)

4. P. Gebczynski, W. Kmiecik, Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds. Food Chem. 101(1), 229–235 (2007)

5. P.K. Jha, E. Xanthakis, S. Chevallier, V. Jury, A. Le-Bail, Assessment of freeze damage in fruits and vegetables. Food Res. Int. 121, 479–496 (2019)

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