Rapid Method Based on Proton Spin-Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable-Reference-Cited by-同舟云学术

Rapid Method Based on Proton Spin-Spin Relaxation Time for Evaluation of Freezing Damage in Frozen Fruit and Vegetable

Published:2015-07-07 Issue:6 Volume:39 Page:2802-2810
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Arunyanart Thunyaboon¹,Siripatrawan Ubonrat¹,Makino Yoshio²,Oshita Seiichi²

Affiliation:

1. Department of Food Technology; Faculty of Science; Chulalongkorn University; Patumwan Bangkok 10330 Thailand

2. Laboratory of Bioprocess Engineering; Department of Biological and Environmental Engineering; Graduate School of Agricultural and Life Sciences; The University of Tokyo; Tokyo Japan

Funder

Thailand Research Fund through the Royal Golden Jubilee PhD Program

90th Anniversary of Chulalongkorn University Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12531/fullpdf

Reference39 articles.

1. PFG-NMR study for evaluation freezing damage to onion tissue;Ando;Biosci. Biotechnol. Biochem.,2009

2. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing;Ando;J. Food Eng.,2012

3. A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing;Arunyanart;Innov. Food Sci. Emerg. Technol.,2014

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