Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi

Published:2024-05 Issue: Volume:93 Page:103642
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kang Miran,Park So Yoon,Yun Suk-Min,Chung Hyun-Jung,Chun Ho Hyun

Funder

Ministry of Science, ICT and Future Planning

World Institute of Kimchi

Publisher

Elsevier BV

Reference51 articles.

1. Transport phenomena and their effect on microstructure of frozen fruits and vegetables;Alabi;Trends in Food Science and Technology,2020

2. Influence of freezing process and frozen storage on the quality of fruits and fruit products;Bonat Celli;Food Reviews International,2016

3. Water migration, ice crystal formation, and freeze–thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees;Cao;Food Hydrocolloids,2022

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

5. The effects of spring kimchi cabbage pre-treatment and storage conditions on kimchi quality characteristics;Cho;Horticultural Science and Technology,2017

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP