Texture of frozen vegetables: Effect of freezing rate on green beans
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference11 articles.
1. The freezing preservation of vegetables
2. Physiological Aspects of Low Temperature Preservation of Plant Products
3. Histological Changes Induced in Fruits and Vegetables by Processing
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1. Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice;Transactions of the ASABE;2021
2. Performance of antifreeze protein HrCHI4 from Hippophae rhamnoides in improving the structure and freshness of green beans upon cryopreservation;Food Chemistry;2020-08
3. Consumers impact on food quality under frozen conditions in Germany;British Food Journal;2019-09-30
4. Effects of harvest techniques and drying methods on the stability of glucosinolates in Moringa oleifera leaves during post-harvest;Scientia Horticulturae;2019-02
5. Effect of cytoskeleton on ice crystal growth in cells during freezing;International Journal of Food Properties;2018-01-01
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