Combination strategy of CO2 pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon
出版年份 2022 全文链接
标题
Combination strategy of CO2 pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 383, Issue -, Pages 132327
出版商
Elsevier BV
发表日期
2022-02-03
DOI
10.1016/j.foodchem.2022.132327
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium
- (2021) Wenchao Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Innovative hybrid strategy for efficient production of high-quality freeze-dried instant noodles: Combination of laser with leavening agent
- (2021) Wenchao Liu et al. Innovative Food Science & Emerging Technologies
- A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit
- (2020) Kai Fan et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Application of ultrasonic technology in postharvested fruits and vegetables storage: A review
- (2020) Qiyong Jiang et al. ULTRASONICS SONOCHEMISTRY
- Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- Effects of frozen storage on the quality characteristics of frozen cooked noodles
- (2019) Qian Liu et al. FOOD CHEMISTRY
- Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality
- (2019) Kai Fan et al. ULTRASONICS SONOCHEMISTRY
- Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments
- (2019) Zhiwei Zhu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods
- (2019) Bhaskar Mani Adhikari et al. Food Biophysics
- Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing
- (2019) Baoguo Xu et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes
- (2019) Piyush Kumar Jha et al. FOOD CHEMISTRY
- Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
- (2019) Yanyan Zhang et al. JOURNAL OF CEREAL SCIENCE
- Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution
- (2018) Bhaskar Mani Adhikari et al. FOOD AND BIOPRODUCTS PROCESSING
- Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries
- (2018) Malgorzata Nowacka et al. ULTRASONICS
- Effect of supercooling accompanying the freezing process on ice crystals and the quality of frozen strawberry tissue
- (2018) Rika Kobayashi et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- High pressure assisted osmotic dehydrated ginger slices
- (2018) Kshirod K. Dash et al. JOURNAL OF FOOD ENGINEERING
- An overview of preharvest factors affecting vitamin C content of citrus fruit
- (2017) Lembe Samukelo Magwaza et al. SCIENTIA HORTICULTURAE
- Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process
- (2016) Bao-guo Xu et al. Innovative Food Science & Emerging Technologies
- Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)
- (2016) Jin-Hong Zhao et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals
- (2015) Md. Nahidul Islam 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
- Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders
- (2014) Baoguo Xu et al. DRYING TECHNOLOGY
- Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments
- (2013) Ying Xin et al. Food and Bioprocess Technology
- Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices (Musa cavendishii) Finish-Dried by Dehumidified Air Drying
- (2013) Deepank Verma et al. Food and Bioprocess Technology
- Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices
- (2013) S.P. Kek et al. FOOD AND BIOPRODUCTS PROCESSING
- Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution
- (2013) Fen Hu et al. Innovative Food Science & Emerging Technologies
- Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
- (2013) Bao-Yu Zhang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons
- (2010) Lisa M. Laur et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Ultrasonic properties of partially frozen sucrose solutions
- (2008) İbrahim Gülseren et al. JOURNAL OF FOOD ENGINEERING
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started