The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 1, 2004, Pages 65-72

  Redmond, G A ^a   Gormley, T R ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Cooked carrots; Cooked green beans; Freeze chilling; Long term frozen storage; Quality

Indexed keywords

ANALYSIS OF VARIANCE; ARTICLE; CARROT; COLOR; CONTROLLED STUDY; COOKING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FREEZING; FRUIT FIRMNESS; LEGUME; LOW TEMPERATURE PROCEDURES; SCORING SYSTEM; SENSORY ANALYSIS; SHEAR STRESS; TASTE DISCRIMINATION; THAWING;

DAUCUS CAROTA;

EID: 1542304735     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2003.11.002     Document Type: Article

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