High-Pressure Shift Freezing. Part 1. Amount of Ice Instantaneously Formed in the Process-Reference-Cited by-同舟云学术

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High-Pressure Shift Freezing. Part 1. Amount of Ice Instantaneously Formed in the Process

Published:2000-12-01 Issue:6 Volume:16 Page:1030-1036
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol. Prog.

Author:

Otero L.,Sanz P.D.

Publisher

Wiley

Subject

Biotechnology

Cited by 80 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. Pressure Shift Freezing: An Alternate Method of Freezing for Meat and Marine Products and Their Quality Characteristics;Journal of Food Processing and Preservation;2024-01

2. Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts;Journal of Food Engineering;2024-01

3. Mechanical properties of dehydrofrozen carrots as a function of cell membrane damage, ice crystal development, and rehydration;Journal of Food Engineering;2023-11

4. Application of high pressure processing in freezing and thawing processes;Non-thermal Food Processing Operations;2023

5. Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review;Innovative Food Processing Technologies;2021

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