Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity

Food Research International

Volumn 74, Issue , 2015, Pages 329-337

  Paciulli, Maria ^a   Ganino, Tommaso ^a   Pellegrini, Nicoletta ^a   Rinaldi, Massimiliano ^a   Zaupa, Maria ^a   Fabbri, Andrea ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Cooking; Histological structure; Industrial freezing; Texture; Total antioxidant capacity; Vegetables

Indexed keywords

ANTIOXIDANTS; BLANCHING; COOKING; FREEZING; TEXTURES; VEGETABLES;

ANATOMICAL STRUCTURES; ANTIOXIDANT CAPACITY; FERRIC REDUCING ANTIOXIDANT POWER; FREEZING PROCESS; HISTOLOGICAL ANALYSIS; HISTOLOGICAL STRUCTURE; PENETRATION FORCES; TOTAL ANTIOXIDANT CAPACITY;

THERMAL PROCESSING (FOODS);

EID: 84940970496     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.019     Document Type: Article

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