Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Author:

Van Buggenhout S.,Grauwet T.,Van Loey A.,Hendrickx M.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. High pressure-low temperature processing. Suggested definitions and terminology;Urrutía Benet;Innovative Food Science and Emerging Technologies,2004

2. Water in the liquid and five solid forms under pressure;Bridgman;Proceedings of the American Academy for Arts and Science,1912

3. Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness;Duvetter;Journal of Food Science,2005

4. Impact of high hydrostatic pressure on phase transitions of foods;Knorr;Food Technology,1998

5. High pressure freezing and thawing of foods: a review;LeBail;International Journal of Refrigeration,2002

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