The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 137-145

  Tansey, Fergal ^a   Gormley, Ronan ^b   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Chilling; Cooking; Freezing; Microscopy; Quality; Sensory; Sous vide; Texture

Indexed keywords

CHILLED PRODUCTS; CHILLING; CONVENIENCE FOOD; COOKING; FREEZING RATE; FROZEN MATERIALS; FROZEN STORAGE; LOW TEMPERATURES; MINIMAL EFFECTS; OPTIMIZED CONDITIONS; PAIRED COMPARISON; PHYSICO-CHEMICALS; PROCESSED FOODS; PROCESSING TRIALS; SENSORY PROPERTIES; SENSORY TESTING; SHEAR TEXTURE; SHEAR VALUES; SLICED CARROTS; STRUCTURAL DIFFERENCES;

BLANCHING; OXYGEN; SCANNING ELECTRON MICROSCOPY; TEXTURES;

FREEZING;

DAUCUS CAROTA;

EID: 73049086585     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.11.001     Document Type: Article

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