Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots
Author:
Affiliation:
1. Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
2. State Key Laboratory of Dairy Biotechnology, Technical Centre, Bright Dairy & Food Co. Ltd., Shanghai, China
Funder
Research and Industrialization of Prepared Foods in City Nutrition Catering
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1079788
Reference31 articles.
1. Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus)
2. Experimental study on the freezing characteristics of four kinds of vegetables
3. Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion
4. Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing
5. Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)
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3. Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature;LWT;2018-03
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