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Volumn 59, Issue 6, 1994, Pages 1168-1170

High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes

Author keywords

carrots; drying; freezing; green beans; high pressure; potatoes; rehydration

Indexed keywords


EID: 0542369580     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1994.tb14668.x     Document Type: Article
Times cited : (153)

References (9)
  • 1
    • 0000872633 scopus 로고
    • Effects of high hydrostatic pressure on food constituents: An overview
    • C. Balny, R. Hayashi, K. Heremans, P. Masson, Colloque INSERM/John Libbey Eurotext Ltd
    • (1992) High Pressure and Biotechnology , vol.224 , pp. 195-209
    • Cheftel, J.C.1
  • 2
    • 0027190158 scopus 로고
    • Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolites
    • (1993) Food Biotechnol , vol.7 , pp. 35-48
    • Dörnenburg, H.1    Knorr, D.2
  • 6
    • 84986530086 scopus 로고
    • Plant cell and tissue cultures as intact and complex model systems for plant foods. Trends in Food Sci. & Technol In press.
    • (1994)
    • Knorr, D.1
  • 8
    • 84986476932 scopus 로고
    • Use of High Hydrostatic Pressure in Food Processing
    • (1993) Food Technol , vol.47 , Issue.6 , pp. 150-172
    • Overview, AS1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.