High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model

Food Hydrocolloids

Volumn 20, Issue 4, 2006, Pages 510-522

  Fernandez P P ^a   Otero, L ^a   Guignon, B ^a   Sanz, P D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gelatin gel; High pressure assisted freezing; High pressure shift freezing; Ice crystal; Microstructure

Indexed keywords

HIGH PRESSURE EFFECTS; ICE;

FOOD MODELING; FREEZING EFFECT; GELATIN GELS; HIGH PRESSURE; HIGH PRESSURE SHIFT FREEZING; HIGH-PRESSURE ASSISTED FREEZING; ICE CRYSTALS; IDENTICAL PRESSURES; PRESSURE CONDITIONS; PRESSURE PROFILES;

FREEZING;

EID: 32244434173     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.04.004     Document Type: Conference Paper

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