Development of an innovative microwave assisted food freezing process

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 176-181

  Xanthakis, E ^a,b   Le Bail, A ^a,b   Ramaswamy, H ^c  

^a LUNAM UNIVERSITÉ   (France)

^b CNRS   (France)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Freezing; Meat; Microstructure; Microwave

Indexed keywords

CRYSTALS; FREEZING; ICE; MEATS; MICROSTRUCTURE; MICROWAVES; TEXTURES; TISSUE;

BIOCHEMICAL STRESS; BIOLOGICAL TISSUES; CELLULAR MEMBRANES; CRYSTALLIZATION PROCESS; DEGREE OF SUPERCOOLING; MAGNETIC DISTURBANCE; MICROSTRUCTURE EVALUATIONS; MICROWAVE ASSISTED;

THERMAL PROCESSING (FOODS);

EID: 84916234900     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.04.003     Document Type: Article

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