Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications-Reference-Cited by-同舟云学术

Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications

Published:2022-09-13 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Thakur Sheetal¹,Jha Bhavya²,Bhardwaj Naman²,Singh Ajay³,Sawale Pravin D.⁴,Kumar Ashish²

Affiliation:

1. Department of Food Technology, MMICT & BM (HM) Maharishi Markandeshwar (deemed to be University) Ambala Haryana India

2. Department of Food Processing and Technology School of Vocational Studies and Applied Sciences, Gautam Buddha University Greater Noida Uttar Pradesh India

3. Department of Food Technology Mata Gujri College Fatehgarh Sahib Punjab India

4. Department of Dairy Technology College of Dairy Technology Yavatmal Maharashtra India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17113

Reference30 articles.

1. Glucose and glycerol temperature-pressure correlations for the design of cryopreservation protocols in an isochoric system at subfreezing temperature

2. Preservation of spinach by isochoric (constant volume) freezing

3. Use of Water Properties in Food Technology: A Global View

4. Preservation of grape tomato by isochoric freezing

5. Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing

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