Structural and other alterations in plant tissues caused by quick-freezing and storage time

Acta Alimentaria

Volumn 25, Issue 4, 1996, Pages 343-355

  Saray T ^a   Zackel, E ^a   Csillag, A ^a   Horti, K ^a  

^a UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

Author keywords

Celery root; Cell structure; Colour; Freezing; Frozen storage; Texture

Indexed keywords

EID: 0040159982     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. FORNI, E., CRIVELLY, G., POLESELLO, A. & GHEZZI, M. (1991): Changes in peas due to freezing and storage. J. Fd Proc. Pres., 15, 379-389.
2. FRETZDORFF, B. & BERTHALLER, W. (1989): Einflüsse des Einfrierens und Tiefgefrierlagerung auf Enzymaktivitäten in rohen Kartoffel-würfeln. Lebensmittel- & Biotechnologie, 6(5), 257-259.
3. FUCHIGAMI, M., HYAKUMOTO, N., MIYAZAKI, K., NOMURA, T. & SASAKI, J. (1994): Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field. J. Fd Sci., 59, 1162-1167.
4. FUCHIGAMI, M., MIYAZAKI, K. & HYAKUMOTO, N. (1995a): Frozen carrots texture and pectic components as affected by low-temperature blanching and quick freezing. J. Fd Sci., 60, 132-136.
5. FUCHIGAMI, M., HYAKUMOTO, N., MIYAZAKI, K. (1995b): Programmed freezing affects texture, pectic composition and electron microscopic structures of carrots. J. Fd Sci., 60, 137-141.
6. KIM, N. K. & HUNG, Y. C. (1994): Freeze - cracking in foods as affected by physical properties. J. Fd Sci., 59, 669-674.
7. ZACKEL, E. (1993): Zeller fajták gyorsfagyaszthatóságának és tárolhatóságának vizsgálata. (Freezability and storage tests of celery varieties.) Hutoipar, 39(1), 28-34.