Superchilling of food: A review

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 141-146

  Kaale, Lilian Daniel ^a   Eikevik, Trygve Magne ^a   Rustad, Turid ^a   Kolsaker, Kjell ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Food; Quality; Shelf life; Storage temperature; Superchilling

Indexed keywords

FOOD; FOOD COMMODITY; FOOD QUALITY; FREEZING POINT; FREEZING/THAWING; GROWTH MECHANISMS; HIGH QUALITY; ICE CRYSTALS; MAJOR FACTORS; PRESERVATION TECHNOLOGIES; SHELF LIFE; STORAGE TEMPERATURE; SUPERCHILLING; TRANSPORT COSTS;

CHEMICAL CONTAMINATION; COMPUTER SIMULATION; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD SAFETY; FOOD STORAGE;

SPOILAGE;

EID: 79961126087     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.004     Document Type: Review

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