Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing-Reference-Cited by-同舟云学术

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

Published:2009-08 Issue:7 Volume:42 Page:788-797
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chassagne-Berces Sophie,Poirier Cécile,Devaux Marie-Françoise,Fonseca Fernanda,Lahaye Marc,Pigorini Giuseppe,Girault Christel,Marin Michèle,Guillon Fabienne

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments;Alonso;Journal of Food Science,2005

2. Fracture properties of stored fresh and osmotically manipulated apple tissue;Alvarez;European Food Research and Technology,2000

3. A simple and rapid preparation of alditol acetates for monosaccharide analysis;Blakeney;Carbohydrate Research,1983

4. Heat mass transport freezing apple tissue;Bomben;Journal of Food Technology,1982

5. Cold-stage scanning electron microscope measurement of ice morphology in apple tissue as a function of freezing rate;Bomben;Cryobiology,1983

Cited by 139 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. Study of quasi-static tensile and compressive behaviors of laminated bamboo under service temperature;Composites Science and Technology;2024-07

2. Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?;Applied Food Research;2024-06

3. Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality;LWT;2024-06

4. Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages;Food Chemistry Advances;2024-06

5. Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi;Innovative Food Science & Emerging Technologies;2024-05