Influence of temperature fluctuations on the state/phase, ice crystal morphology, cell structure, and quality of celery during frozen storage-Reference-Cited by-同舟云学术

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Influence of temperature fluctuations on the state/phase, ice crystal morphology, cell structure, and quality of celery during frozen storage

Published:2020-05 Issue: Volume:125 Page:109219
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Cong-Cong,Liu De-Kun,Zhang Lu,Chen Xu-Jie,Sui Yu-Cui,Zhang Hong-Zhi,Ma Hui

Funder

Natural Science Foundation of Shandong Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Texture profile of irradiated mangoes and peaches;Ahmed;Journal of Texture Studies,1971

2. Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium;Berardinelli;Postharvest Biology and Technology,2016

3. Kinetics of relative electrical conductivity and correlation with gas composition in modified atmosphere packaged bayberries (Myrica rubra Siebold and Zuccarini);Feng;LWT-Food Science and Technology,2005

4. Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers;Flores;Journal of Dairy Science,1999

5. Cutting test application to general assessment of vegetable texture changes caused by freezing;Góral;Journal of Food Engineering,2009

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