Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions-Reference-Cited by-同舟云学术

Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions

Published:2019-11-21 Issue:12 Volume:84 Page:3483-3493
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cho Chi Heung¹^ORCID,Lee Hyun‐Gyu¹^ORCID,Jeong Suyeon¹,Yoo SeungRan¹^ORCID

Affiliation:

1. World Inst. of Kimchi 86 Kimchiro Gwangju 61755 Republic of Korea

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14938

Reference39 articles.

1. Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long-term Frozen Storage

2. Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range

3. Effects of freezing rate and storage temperature on the degree of retrogradation, texture and microstructure of cooked rice;Choi S.‐G.;Korean Journal of Food Science and Technology,1995

4. Sensory and quality evaluation of aseptic‐packaged cooked rice by cultivar;Chun A.‐R.;Korean Journal of Crop Science,2007

5. Shelf-life of Milk Packaged in Plastic Containers With and Without Treatment to Reduce Light Transmission

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production;Food Chemistry;2024-09

2. Storage of Cooked Rice;Science of Rice Chemistry and Nutrition;2023

3. Relationships between phase transition and quality characteristics of cooked rice during storage;Food Hydrocolloids;2022-11

4. Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice;Foods;2022-06-02

5. Effects of freezing rate on structural changes in l-lactate dehydrogenase during the freezing process;Scientific Reports;2021-07-01