Mechanical properties of dehydrofrozen carrots as a function of cell membrane damage, ice crystal development, and rehydration
Author:
Funder
Japan Society for the Promotion of Science
Publisher
Elsevier BV
Subject
Food Science
Reference53 articles.
1. Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables;Alabi;J. Food Process. Eng.,2022
2. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing;Ando;J. Food Eng.,2012
3. Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.);Ando;J. Food Eng.,2017
4. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems;Ando;J. Food Eng.,2019
5. Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots;Ando;J. Food Eng.,2016
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