Effects of high pressure-low temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 75-85

  Volkert, Marcus ^a   Puaud, Max ^b   Wille, Hans Jürgen ^b   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Foam; High Pressure Low Temperature processing; Ice crystal size; Metastability

Indexed keywords

AFTER-TREATMENT; AIR CELLS; ANIMAL TISSUE; BASIC PRINCIPLES; DIFFERENT EFFECTS; DISSOLVED GAS; EFFECT OF HIGH PRESSURE; FREEZING BEHAVIOR; FROZEN FOOD; GAS FRACTION; HIGH PRESSURE; HIGH PRESSURE SHIFT FREEZING; HIGH PRESSURE-LOW TEMPERATURE TREATMENTS; HIGH-PRESSURE CONDITION; ICE CREAMS; ICE CRYSTAL SIZE; ICE FORMATIONS; LIQUID FOAM; LIQUID SYSTEM; LOW-TEMPERATURE PROCESS; MATRIX; METASTABILITY; METASTABLE LIQUID; POTENTIAL BENEFITS; PRESSURE RELEASE; REFERENCE VALUES; RESEARCH ACTIVITIES; SENSORIAL PROPERTIES; SOLID-SOLID PHASE TRANSITIONS; SUPER-CRITICAL; VOLUME REDUCTIONS;

ANIMALS; ATMOSPHERIC PRESSURE; CELLS; CYTOLOGY; EMULSIFICATION; FOAMS; GRAIN SIZE AND SHAPE; HIGH PRESSURE EFFECTS; LIQUIDS; MICROORGANISMS; NUCLEATION; PHASE DIAGRAMS; SUGARS; SUPERCONDUCTING MATERIALS; TEMPERATURE; TISSUE;

ICE;

ANIMALIA;

EID: 84857448607     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.10.007     Document Type: Article

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