The Effects of Calcium Chloride and Sucrose Prefreezing Treatments on the Structure of Strawberry Tissues-Reference-Cited by-同舟云学术

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The Effects of Calcium Chloride and Sucrose Prefreezing Treatments on the Structure of Strawberry Tissues

Published:2000-03 Issue:2 Volume:33 Page:89-102
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Suutarinen J.,Heiska K.,Moss P.,Autio K.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. The chemistry of texture in fruits and vegetables;BUREN;Journal of Texture Studies,1979

2. Freezing strawberries for jam;GORMLEY;Farm and Food Research,1970

3. The manufacture of preserves, flavourings and dried fruits;BROOMFIELD,1996

4. Role of calcium in prolonging storage life of fruits and vegetables;POOVAIAH;Food Technology,1986

5. Effects of postharvest dips in calcium chloride on strawberry;GARCÍA;Journal of Agriculture and Food Chemistry,1996

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1. Recent advances in freezing processes: an overview;Food Engineering Innovations Across the Food Supply Chain;2022

2. Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review;International Agrophysics;2021-10-22

3. Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage;Journal of Food Processing and Preservation;2021-08-19

4. The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries;International Journal of Refrigeration;2021-01

5. Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage;Foods;2020-12-17

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