Effect of different cooking methods on structure and quality of industrially frozen carrots

Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity

(2015) Maria Paciulli et al.   FOOD RESEARCH INTERNATIONAL

Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process

(2015) Congcong Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids

(2014) Paolo Camorani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

(2013) Lilia Neri et al.   FOOD CHEMISTRY

The interface between plant metabolic engineering and human health

(2012) Cathie Martin   CURRENT OPINION IN BIOTECHNOLOGY

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY

Impact of frozen storage on polyacetylene content, texture and colour in carrots disks

(2011) Ashish Rawson et al.   JOURNAL OF FOOD ENGINEERING

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

(2009) Fergal Tansey et al.   Innovative Food Science & Emerging Technologies

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy

(2007) Hongjie An et al.   LWT-FOOD SCIENCE AND TECHNOLOGY