Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

Food Hydrocolloids

Volumn 21, Issue 4, 2007, Pages 507-515

  Fernandez P P ^a   Martino, M N ^b   Zaritzky, N E ^b   Guignon, B ^a   Sanz, P D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

High pressure assisted freezing; High pressure shift freezing; Hydrocolloids; LT SEM; Sucrose

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 33846191183     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.05.010     Document Type: Article

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