Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.)

Ultrasonics Sonochemistry

Volumn 21, Issue 5, 2014, Pages 1728-1735

  Xin, Ying ^a   Zhang, Min ^a   Adhikari, Benu ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF BALLARAT   (Australia)

Author keywords

Broccoli; Freezing; Microstructure; Quality; Ultrasound

Indexed keywords

ACOUSTIC INTENSITY; CALCIUM; CHLORINE COMPOUNDS; FREEZING; IMAGE QUALITY; MICROSTRUCTURE; ULTRASONICS;

BRASSICA OLERACEA; BROCCOLI; CALCIUM CONTENT; COMPARATIVE ADVANTAGE; FROZEN BROCCOLI; IMMERSION FREEZING; L-ASCORBIC ACID; TEXTURAL PROPERTIES;

ASCORBIC ACID;

ASCORBIC ACID; CALCIUM; CALCIUM CHLORIDE; SOLUTION AND SOLUBILITY; VITAMIN;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BOTRYTIS; BRASSICA OLERACEA; BROCCOLI; CONTROLLED STUDY; FOOD COLOR; FOOD FREEZING; FOOD PROCESSING; HEAT TRANSFER; NONHUMAN; PLANT CELL; PLANT WATER CONTENT; PRIORITY JOURNAL; SOUND INTENSITY; ULTRASOUND ASSISTED FREEZING; BRASSICA; CELL WALL; CHEMISTRY; COLOR; FOOD PRESERVATION; FREEZING; PROCEDURES; RADIATION RESPONSE; SOLUTION AND SOLUBILITY; ULTRASOUND;

ASCORBIC ACID; BRASSICA; CALCIUM; CALCIUM CHLORIDE; CELL WALL; COLOR; FOOD PRESERVATION; FREEZING; SOLUTIONS; ULTRASONICS; VITAMINS;

EID: 84901315707     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2014.03.017     Document Type: Article

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