Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta

Journal of Food Engineering

Volumn 90, Issue 2, 2009, Pages 271-276

  Olivera, Daniela F ^a   Salvadori, Viviana O ^a  

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

Author keywords

Freezing; Organic pasta; Rheology; Texture

Indexed keywords

CANNING; FOOD PRESERVATION; RHEOLOGY;

AIR BLASTING; DEVELOPED COUNTRIES; FREEZING CONDITIONS; FREEZING RATE; ORGANIC PASTA; PRESERVATION TECHNOLOGIES; QUALITY CHARACTERISTICS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL MEASUREMENTS; SENSORY ANALYSIS; STRUCTURAL DAMAGES; TEXTURAL ANALYSIS; TEXTURAL CHARACTERISTICS; TEXTURAL PROFILE ANALYSIS; TEXTURE; WATER-HOLDING CAPACITY;

FREEZING;

EID: 50049108309     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.041     Document Type: Article

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