IMPROVEMENT OF THE TEXTURE OF DEHYDRATED CELERY BY GLYCEROL TREATMENT

Journal of Food Science

Volumn 37, Issue 4, 1972, Pages 568-571

  SHIPMAN, JOHN W ^a   RAHMAN, A R ^a   SEGARS, R A ^a   KAPSALIS, J G ^a   WESTCOTT, O E ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987367644     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1972.tb02694.x     Document Type: Article

References (24)

1. Factors in the freeze‐preservation of fruits
2. Freezing injury in relation to loss of enzyme activity and protection against freezing
3. The freezing of fruits and vegetables
4. Textural properties of dehydrated foods
5. A physicochemical study of the mechanical properties of low and intermediate moisture foods
6. Winter hardiness in plants
7. Kinetics of water loss from cells at subzero temperatures and the likelihood of intracellular freezing
8. Cryobiology: The freezing of biological systems
9. Review of biological freezing
10. Effect of different freeze‐thaw regimes on ice formation and ultrastructural changes in tomato fruit parenchyma tissue
11. Description of a mode of water transport from a cell during freezing
12. Studies on celery rehydration
13. Further studies of drought resistance in woody plants
14. Sensory testing methods‐A manual
15. Osmotic dehydration of fruits
16. In situ acrylamide polymerization effect on appearance and rehydration of dehydrated vegetables
17. Explosion‐puffed celery rehydrates efficiently
18. The cryoprotective action of sorbitol on spinach chloroplast grana
19. Dehydrated celery: Improvement in texture and rehydration