Quality related aspects of high pressure low temperature processed whole potatoes

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 32-39

  Urrutia Benet, G ^a   Chapleau, N ^b   Lille, M ^c   Le Bail, A ^b   Autio, K ^c   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Universite de Nantes   (France)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

HPLT processing; Metastable phases; Pilot scale

Indexed keywords

FOOD PRODUCTS; FREEZING; MICROSTRUCTURE; OPTIMIZATION; THERMAL EFFECTS;

HPLT PROCESSING; METASTABLE PHASES; PILOT SCALE; PRESSURE-INDUCED THAWING;

FOOD ADDITIVES;

SOLANUM TUBEROSUM;

EID: 33646262885     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.09.002     Document Type: Article

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