Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: Some introductory studies

International Journal of Food Science and Technology

Volumn 38, Issue 8, 2003, Pages 857-868

  Downey, Gerard ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Dairy powders; Freezing; Hydrocolloids; Response surface; Root vegetable; Texture

Indexed keywords

RESPONSE SURFACE; ROOT VEGETABLES;

CELLS; CRYSTAL GROWTH; CUSTOMER SATISFACTION; DAIRY PRODUCTS; FREEZING; HEALTH CARE; LEAST SQUARES APPROXIMATIONS; MARKETING; PROTEINS; REGRESSION ANALYSIS; SODIUM COMPOUNDS; THAWING;

FOOD PRESERVATION;

CYAMOPSIS TETRAGONOLOBA; SOLANUM TUBEROSUM;

EID: 0346334090     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00745.x     Document Type: Article

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