Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures
出版年份 2023 全文链接
标题
Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures
作者
关键词
-
出版物
International Journal of Refrigeration
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2023-03-22
DOI
10.1016/j.ijrefrig.2023.03.022
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 initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
- (2022) Shuyi Qian et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage
- (2021) Yuduan Diao et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries
- (2020) Ahsen Rayman Ergün et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits
- (2019) Lilia Neri et al. JOURNAL OF FOOD SCIENCE
- Review on identification, underlying mechanisms and evaluation of freezing damage
- (2019) Mohsen Dalvi-Isfahan et al. JOURNAL OF FOOD ENGINEERING
- Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu)
- (2019) Rajib L. Poudyal 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
- Benchmarking of techniques used to assess the freeze damage in potatoes
- (2019) Piyush Kumar Jha et al. JOURNAL OF FOOD ENGINEERING
- Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer
- (2018) Merve Bulut et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Quality changes kinetics of apple tissue during frozen storage with temperature fluctuations
- (2018) V. Vicent et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Evaluation of the static electric field effects on freezing parameters of some food systems
- (2018) Saideh Fallah-Joshaqani et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- 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
- Numerical modelling of an innovative microwave assisted freezing process
- (2017) Mathieu Sadot et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- 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
- Freezing of fresh Barhi dates for quality preservation during frozen storage
- (2016) Abdullah Alhamdan et al. SAUDI JOURNAL OF BIOLOGICAL SCIENCES
- Health Benefits of Fruits and Vegetables
- (2012) Joanne L. Slavin et al. Advances in Nutrition
- Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions
- (2011) Elsa M. Gonçalves et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions
- (2011) E.M. Gonçalves et al. JOURNAL OF FOOD ENGINEERING
- Impact of frozen storage on polyacetylene content, texture and colour in carrots disks
- (2011) Ashish Rawson et al. JOURNAL OF FOOD ENGINEERING
- Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity
- (2010) Sophie Chassagne-Berces et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli
- (2010) A. Patras et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing
- (2009) Sophie Chassagne-Berces et al. FOOD RESEARCH INTERNATIONAL
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 MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started