The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

International Journal of Food Science and Technology

Volumn 48, Issue 6, 2013, Pages 1289-1295

  Shayanfar, Shima ^a   Chauhan, Op ^b   Toepfl, Stefan ^a   Heinz, Volker ^a  

^a German Institute of Food Technologies 49610   (Germany)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Freezing; Potatoes; Pulsed electric field; Quality; Texture

Indexed keywords

ANTIFREEZE AGENTS; CONTROL SAMPLES; POTATOES; PRETREATMENT METHODS; PULSED ELECTRIC FIELD; QUALITY RETENTION; ROOM TEMPERATURE; UNTREATED CONTROL;

COLOR; FREEZING; IMAGE QUALITY; POLYPROPYLENES; TEXTURES; THAWING;

ELECTRIC FIELDS;

SOLANUM TUBEROSUM;

EID: 84877632955     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12089     Document Type: Article

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