Cryoprotective role of vacuum infused inulin on the quality of artichoke: Interactive effects of freezing, thawing and storage period-Reference-Cited by-同舟云学术

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Cryoprotective role of vacuum infused inulin on the quality of artichoke: Interactive effects of freezing, thawing and storage period

Published:2024-09 Issue: Volume:116 Page:104914
ISSN:0011-2240
Container-title:Cryobiology
language:en
Short-container-title:Cryobiology

Author:

Görgüç Ahmet,Erdoğdu Özlem,Demirci Kardelen,Bayraktar Beyzanur,Yilmaz Fatih Mehmet^ORCID

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Publisher

Elsevier BV

Reference62 articles.

1. The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple, Dry;Ahmad-Qasem;Technol.,2017

2. Artichoke and health (food and medicine): a review;Al Amrani;J. Genet. Environ. Resour. Conserv.,2023

3. Freezing of fresh Barhi dates for quality preservation during frozen storage;Alhamdan;Saudi J. Biol. Sci.,2018

4. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: influence of freezing and cryoprotectants;Alvarez;J. Food Eng.,2011

5. Effect of blanching treatments and frozen storage on the quality attributes of frozen artichoke, Egypt;Attia;J. Agric. Res.,2012

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