The effect of freezing rate on the quality of cellular and non-cellular par-cooked starchy convenience foods-Reference-Cited by-同舟云学术

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The effect of freezing rate on the quality of cellular and non-cellular par-cooked starchy convenience foods

Published:1995 Issue:1 Volume:28 Page:87-95
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

de Kock S.,Minnaar A.,Berry D.,Taylor J.R.N.

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. The Quality of Frozen Foods;Jul,1984

2. Cryogenic freezing and food quality;Davidge,1977

3. Cryogenic freezing of food stuffs;Scholey;The British Food Manufacturing Industries Research Association Scientific and Technical Surveys,1970

4. Principles of Food Science Part II—Physical Principles of Food Preservation;Karel,1975

5. Freezing preservation of foods: fundamental aspects;Fennema,1989

Cited by 30 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. Air blast freezing in the food industry;Low-Temperature Processing of Food Products;2024

2. Freezing of baked goods and prepared foods;Low-Temperature Processing of Food Products;2024

3. Freeze drying for food powder production;Handbook of Food Powders;2024

4. Mechanical properties of dehydrofrozen carrots as a function of cell membrane damage, ice crystal development, and rehydration;Journal of Food Engineering;2023-11

5. Change of the frozen storage quality of concentrated Mongolian milk curd under the synergistic action of ultra-high pressure and electric field;LWT;2023-03

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