Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree-Reference-Cited by-同舟云学术

Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree

Published:2019 Issue:68 Volume:9 Page:39595-39603
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Tan Yinying¹²³⁴⁵,Jin Yamei¹²³⁴⁵,Yang Na⁵²³⁴^ORCID,Wang Zhe⁵²³⁴,Xie Zhengjun¹²³⁴⁵^ORCID,Xu Xueming¹²³⁴⁵,Jin Zhengyu¹²³⁴⁵,Liao Xiaojun⁶⁷⁸⁹¹⁰,Sun Han¹¹¹²⁹

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi 214122

4. PR China

5. School of Food Science and Technology

6. College of Food Science and Nutritional Engineering

7. China Agricultural University

8. Beijing 100083

9. China

10. Beijing Key Laboratory for Food Non-Thermal Processing

11. INDUC Scientific Co., Ltd.

12. Wuxi 214000

Abstract

3D magnetic fields have the potential to improve the quality of food after freeze-thawing.

Funder

National Basic Research Program of China

Natural Science Foundation of Jiangsu Province

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA05280A

Reference37 articles.

1. Effect of freezing under electrostatic field on selected properties of an agar gel

2. A.Le Bail , M.Orlowska and M.Havet , Handbook of Frozen Food Processing and Packaging , 2012 , pp. 685–691

3. A Review of Novel and Innovative Food Freezing Technologies

4. Development of an innovative microwave assisted food freezing process

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