Effect of different pretreatments on the quality of deep frozen green beans and carrots-Reference-Cited by-同舟云学术

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Effect of different pretreatments on the quality of deep frozen green beans and carrots

Published:1983-07 Issue:4 Volume:6 Page:238-246
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Pala M

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference19 articles.

1. Frozen vegetables newsletter from the Campden Food Preservation Station Frozen Foods;Anon,1980

2. Evaluation of evacuated packages as an alternative to blanching for frozen spinach;Birnbaum;J Food Sci,1979

3. Quality control: off-flavour in frozen vegetables;Cook;Food processing Industry,1973

4. Research on the suitability of beans varieties to quick freezing;Crivelli,1979

5. Effect of freeze-preservation on nutrients in nutritional evaluation of food processing;Fennema,1975

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots;Journal of Agricultural and Food Chemistry;2016-05-17

2. Efficiency assessment of blanching and deep-freezing systems through data envelopment analysis;Engineering in Agriculture, Environment and Food;2015-10

3. Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions;Food Chemistry;2014-02

4. Impact of frozen storage on polyacetylene content, texture and colour in carrots disks;Journal of Food Engineering;2012-02

5. Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.);Journal of Food Engineering;2009-09

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