Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Van Buggenhout, Sandy ^a   Messagie, Inge ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Carrot; High pressure shift freezing; Pectin; Texture

Indexed keywords

DAUCUS CAROTA;

EID: 19444378554     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07207.x     Document Type: Article

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