ShareAdvances in superchilling of food: process characteristics and product quality.
Author(s) : MAGNUSSEN O. M., HAUGLAND A., TORSTVEIT A. K., et al.
Type of article: Article
Summary
Superchilling is used to describe a process where a minor part of the product's water content is frozen. At superchilling temperatures, most microbial activity terminates or is inhibited.
Details
- Original title: Advances in superchilling of food: process characteristics and product quality.
- Record ID : 2008-2557
- Languages: English
- Source: Trends Food Sci. Technol. - vol. 19 - n. 8
- Publication date: 2008/08
Links
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Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Food; Meat; Quality; Process; Fish
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