Preservation of sweet cherry by isochoric (constant volume) freezing

Innovative Food Science and Emerging Technologies

Volumn 52, Issue , 2019, Pages 108-115

  Bilbao Sainz, Cristina ^a   Sinrod, Amanda ^a   Powell Palm, Matthew J ^b   Dao, Lan ^a   Takeoka, Gary ^a   Williams, Tina ^a   Wood, Delilah ^a   Ukpai, Gideon ^b   Aruda, Justin ^b   Bridges, David F ^a   Wu, Vivian C H ^a   Rubinsky, Boris ^b   McHugh, Tara ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cherry; Isochoric freezing; Nutritional value; Preservation

Indexed keywords

ASCORBIC ACID; FREEZING; FRUITS; THAWING; WOOD PRESERVATION;

ANTIOXIDANT CONTENTS; CHERRY; CONSTANT VOLUMES; INDIVIDUALLY QUICK FROZEN; NUTRITIONAL PROPERTIES; NUTRITIONAL VALUE; PHYSICAL CHARACTERISTICS; PRESERVATION TECHNIQUES;

THERMAL PROCESSING (FOODS);

EID: 85058417545     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.10.016     Document Type: Article

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