Application of the SAFES (systematic approach to food engineering systems) methodology to strawberry freezing process

Author:

Castelló M.L.,Fito P.J.,Argüelles A.,Fito P.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Microbiological aspect of frozen foods;Brown,1991

2. Effect of osmotic dehydration on respiration rate of strawberries;Castelló;LWT, Food Science and Technology,2005

3. Castelló, M. L., Fito, P. J., Carvalho, C., Chiralt, A., & Fito, P. (2002). Effect of impregnation on respiration rate of fruits CESIA.

4. A classical thermodynamic discussion of the effect of composition on glass-transition temperatures;Couchman;Macromolecules,1978

5. Microstructural changes in strawberry after freezing and thawing processes;Delgado;LWT, Food Science and Technology,2005

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