Cold-stage scanning electron microscope measurement of ice morphology in apple tissue as a function of freezing rate-Reference-Cited by-同舟云学术

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Cold-stage scanning electron microscope measurement of ice morphology in apple tissue as a function of freezing rate

Published:1983-10 Issue:5 Volume:20 Page:574-586
ISSN:0011-2240
Container-title:Cryobiology
language:en
Short-container-title:Cryobiology

Author:

Bomben J.L.,King C.J.,Hayes T.L.

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology,General Medicine

Reference29 articles.

1. The freezing process of plant cells;Asahina,1956

2. Product collapse during freeze-drying of liquid foods;Bellows,1973

3. Histological measurements of ice in frozen beef;Bevilacqua;J. Food Technol,1979

4. The Morphology of Ice in Frozen Foods;Bomben,1981

Cited by 9 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. Review on identification, underlying mechanisms and evaluation of freezing damage;Journal of Food Engineering;2019-08

2. Evaluation Methodology Based on Ice Crystal Morphology during Freezing and Storage of Frozen Foods and Its Evolution to Actual Operation;Nippon Shokuhin Kagaku Kogaku Kaishi;2018-06-15

3. Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage;Korean Journal for Food Science of Animal Resources;2015-02-28

4. Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing;Food Research International;2009-08

5. Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food;NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI;2003

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