Impact of frozen storage on polyacetylene content, texture and colour in carrots disks

Journal of Food Engineering

Volumn 108, Issue 4, 2012, Pages 563-569

  Rawson, Ashish ^a,b   Tiwari, Brijesh K ^c   Tuohy, Maria ^b   Brunton, Nigel ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b NATIONAL UNIVERSITY OF IRELAND   (Ireland)

^c MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Blast freezing; Colour; Polyacetylenes; Texture; Weibull modelling

Indexed keywords

BLAST FREEZING; COLOUR MEASUREMENT; FREEZING METHODS; FROZEN STORAGE; INSTRUMENTAL TEXTURE; STORAGE PERIODS; WEIBULL; WEIBULL MODELS;

ACETYLENE; BLANCHING; COLOR; FREEZING; POLYACETYLENES;

TEXTURES;

DAUCUS CAROTA;

EID: 80755139627     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.09.003     Document Type: Article

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