Effects of the application of static magnetic fields during potato freezing-Reference-Cited by-同舟云学术

Effects of the application of static magnetic fields during potato freezing

Published:2022-03 Issue: Volume:316 Page:110838
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Otero Laura^ORCID,Pozo Alberto

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa);Alvarez;Eur. Food Res. Technol.,1997

2. Static magnetic field halves cryoinjuries of vitrified mouse COCs, improves their functions and modulates pluripotency of derived blastocysts;Baniasadi;Theriogenology,2021

3. Effect of isochoric freezing on quality aspects of minimally processed potatoes;Bilbao-Sainz;J. Food Sci.,2020

4. Effects of magnetic field on freezing characters of carrot, potato and broccoli;Chen;EPJ Appl. Phys.,2021

5. Function of vitrified mouse ovaries tissue under static magnetic field after autotransplantation;Jasemi;Vet. Res. Forum,2017

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