Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Food Research International

Volumn 40, Issue 10, 2007, Pages 1276-1285

  Van Buggenhout, S ^a   Grauwet, T ^a   Van Loey, A ^a   Hendrickx, M ^a  

^a Faculty of Bioscience Engineering   (Belgium)

Author keywords

Carrots; High pressure low temperature processes; Ice I ice III transition; Microstructure; Strawberries; Texture

Indexed keywords

CRYSTALLIZATION; FOOD PROCESSING; FRUITS; HIGH PRESSURE EFFECTS; LOW TEMPERATURE OPERATIONS; MICROSTRUCTURE; PLANTS (BOTANY); PRESSURIZATION;

CARROTS; MICROBIAL REDUCTION; STRAWBERRIES;

ICE;

DAUCUS CAROTA; FRAGARIA X ANANASSA;

EID: 35348973535     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.08.008     Document Type: Article

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