Mechanical properties of dehydrofrozen carrots as a function of cell membrane damage, ice crystal development, and rehydration

Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures

(2023) Gururaj Pejavara Narayana et al.   International Journal of Refrigeration

Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables

(2022) Kehinde Peter Alabi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of dehydrofreezing conditions on tomato lycopene and kinetics of lycopene change in dehydrofrozen tomatoes during storage

(2022) Emre Tumer et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage

(2020) Seraina Schudel et al.   JOURNAL OF FOOD ENGINEERING

Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems

(2019) Yasumasa Ando et al.   JOURNAL OF FOOD ENGINEERING

Effects of freezing on cell structure of fresh cellular food materials: A review

(2018) Dongmei Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT

(2018) Victor Vicent et al.   JOURNAL OF FOOD ENGINEERING

Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet

(2017) Shinji Kono et al.   JOURNAL OF FOOD ENGINEERING

Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)

(2017) Takashi Watanabe et al.   JOURNAL OF FOOD ENGINEERING

Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.)

(2017) Yasumasa Ando et al.   JOURNAL OF FOOD ENGINEERING

Micro X-ray computed tomography and image analysis of frozen potatoes subjected to freeze-thaw cycles

(2017) Ying Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots

(2016) Yasumasa Ando et al.   JOURNAL OF FOOD ENGINEERING

The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

(2016) Takashi Watanabe et al.   JOURNAL OF FOOD ENGINEERING

Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels

(2016) Nathdanai Harnkarnsujarit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

(2016) Yasumasa Ando et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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 electric field and osmotic pre-treatments on quality of apples after freezing–thawing

(2015) O. Parniakov et al.   Innovative Food Science & Emerging Technologies

The effect of supercooling on ice structure in tuna meat observed by using X-ray computed tomography

(2015) Rika Kobayashi et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

The principles of ultrasound and its application in freezing related processes of food materials: A review

(2015) Xinfeng Cheng et al.   ULTRASONICS SONOCHEMISTRY

A Critical Review of Dehydrofreezing of Fruits and Vegetables

(2014) Christian James et al.   Food and Bioprocess Technology

Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage

(2014) Javid Ullah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrical impedance analysis of potato tissues during drying

(2013) Yasumasa Ando et al.   JOURNAL OF FOOD ENGINEERING

The impact of freeze-drying on microstructure and rehydration properties of carrot

(2012) Adrian Voda et al.   FOOD RESEARCH INTERNATIONAL

The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing

(2011) Hiroko Ando et al.   JOURNAL OF FOOD ENGINEERING

Water crystallization and its importance to freezing of foods: A review

(2011) Hossein Kiani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dehydrofreezing of pineapple

(2010) L.A. Ramallo et al.   JOURNAL OF FOOD ENGINEERING

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

(2008) Efimia K. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

(2008) Long Wu et al.   JOURNAL OF FOOD ENGINEERING

Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature

(2007) Ana M. Tocci et al.   JOURNAL OF FOOD ENGINEERING