Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish

Food and Bioprocess Technology

Volumn 8, Issue 6, 2015, Pages 1366-1376

  Xu, Bao guo ^a   Zhang, Min ^a   Bhandari, Bhesh ^b   Cheng, Xin feng ^a   Sun, Jincai ^c,d  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c Haitong Food Group Ltd Co   (China)

^d ZHEJIANG PHARMACEUTICAL COLLEGE   (China)

Author keywords

Immersion freezing; MRI; NMR; Quality; Red radish; Ultrasound; Wrapped

Indexed keywords

CALCIUM; CYTOLOGY; FREEZING; IMAGE QUALITY; MAGNETIC RESONANCE IMAGING; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE; PORE SIZE; ULTRASONICS; WATER QUALITY; WATER SUPPLY SYSTEMS;

IMMERSION FREEZING; LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF NMR); RED RADISHES; RELAXATION MEASUREMENTS; SCAN ELECTRON MICROSCOPY; ULTRASONIC TREATMENTS; ULTRASOUND IMMERSIONS; WRAPPED;

QUALITY CONTROL;

EID: 84939936695     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1496-x     Document Type: Article

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