Effect of isochoric freezing on quality aspects of minimally processed potatoes-Reference-Cited by-同舟云学术

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Published:2020-08-28 Issue:9 Volume:85 Page:2656-2664
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bilbao‐Sainz Cristina¹^ORCID,Zhao Yuanheng²³,Takeoka Gary¹,Williams Tina¹,Wood Delilah¹,Chiou Bor‐Sen¹,Powell‐Palm Matthew J.²,Wu Vivian C.H.¹,Rubinsky Boris²,McHugh Tara¹

Affiliation:

1. Western Regional Research Center U.S. Department of Agriculture Albany CA 94710 USA

2. Department of Mechanical Engineering University of California at Berkeley Berkeley CA 94720 USA

3. Chinese Academy of Sciences Technical Institute of Physics and Chemistry Beijing 100190 China

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15377

Reference42 articles.

1. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

2. EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES

3. EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES

4. Preservation of spinach by isochoric (constant volume) freezing;Bilbao‐Sainz C.;International Journal of Food Science and Technology,2019

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