Broccoli (Brasica oleracea) treated under pressure-shift freezing process

European Food Research and Technology

Volumn 219, Issue 6, 2004, Pages 598-604

  Prestamo G ^a   Palomares, L ^a   Sanz, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Brasica oleracea; Broccoli; Peroxidase; Poliphenoloxidase; Pressure shift freezing (PSF); Proteins; Structure

Indexed keywords

CELL MEMBRANES; FOOD PROCESSING; FREEZING; NUCLEATION; POLYETHYLENES; PRESSURE EFFECTS; PROTEINS; STRUCTURE (COMPOSITION);

BRASICA OLERACEA; PEROXIDASE; POLIPHENOLOXIDASE; PRESSURE SHIFT FREEZING (PSF);

PLANTS (BOTANY);

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 10444235131     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1022-2     Document Type: Article

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