Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. Effect of air-dehydration pre-treatment before freezing on the electrical impedance characteristics and texture of carrots;Ando;J. Food Eng.,2016
2. Process for the Production of Frozen Foods, Particularly Vegetables or Fruits;Anmella,2010
3. Dehydrofreezing of apple fruits: freezing profiles, freezing characteristics, and texture variation;Ben Haj Said;Food Bioprocess Technol.,2016
4. Optimization of instant controlled pressure drop (DIC)-Assisted dehydrofreezing using mechanical texture measurements versus initial water content of apple;Ben Haj Said;Food Bioprocess Technol.,2015
5. Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple;Ben Haj Said;J. Food Eng.,2015
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