Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot-Reference-Cited by-同舟云学术

Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot

Published:2019-01-01 Issue:1 Volume:17 Page:988-996
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Wang Dan¹,Ma Yue¹^ORCID,Sun Xin¹²,Zhang Min³,Zhao Yuwei³,Zhao Xiaoyan¹

Affiliation:

1. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products for Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and rural affairs, Beijing, P.R. China

2. College of Food, Shenyang Agricultural University, Shenyang, China

3. Longda Food Group Co. LTD, Shandong, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1683609

Reference26 articles.

1. Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots

2. Thermal processing and quality: Principles and overview

3. Dense Phase Carbon Dioxide