Development of a Combined Osmotic Dehydration and Cryogenic Freezing Process for Minimizing Quality Changes During Freezing with Application to Fruits and Vegetables-Reference-Cited by-同舟云学术

Development of a Combined Osmotic Dehydration and Cryogenic Freezing Process for Minimizing Quality Changes During Freezing with Application to Fruits and Vegetables

Published:2016-07-01 Issue:1 Volume:41 Page:e12926
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Li Juan¹,Chotiko Arranee¹,Kyereh Emmanuel¹,Zhang Jie¹,Liu Chen¹,Ortega Vondel Vandeker Reyes¹,Bankston David¹,Sathivel Subramaniam¹²

Affiliation:

1. The School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA

2. Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge LA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12926/fullpdf

Reference34 articles.

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4. Texture of frozen fruits and vegetables;Brown;J. Texture Studies,1977

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