High-pressure shift freezing: Recrystallization during storage

European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1367-1377

  Fernández, Pedro P ^a   Otero, Laura ^a   Martino, Miriam M ^b   Molina García, Antonio D ^a   Sanz, Pedro D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

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

Author keywords

Frozen storage; High pressure shift freezing; HPSF; Ice crystal; Ostwald ripening; Recrystallization

Indexed keywords

CANNING; CRYSTALLOGRAPHY; CRYSTALS; FOOD PRESERVATION; FREEZING; GRAIN SIZE AND SHAPE; POWDERS; RECRYSTALLIZATION (METALLURGY); SOLUTIONS;

CRYSTAL SIZE DISTRIBUTION; EXPERIMENTAL ERRORS; FROZEN AQUEOUS SOLUTIONS; FROZEN FOODS; FROZEN STORAGE; HIGH-PRESSURE SHIFT FREEZING; HPSF; ICE CRYSTAL; ICE CRYSTALS; LONG-TERM STORAGE; MICROSCOPIC OBSERVATIONS; OSTWALD RIPENING; OVERALL QUALITY; PRESSURE SHIFT FREEZING; PRESSURE SHIFTING; RECRYSTALLIZATION; SHAPE EVOLUTION; TEMPORAL EVOLUTIONS; TERM VALUE;

FOOD STORAGE;

EID: 49249133232     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0853-7     Document Type: Article

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