ShareChinese cabbage midribs and leaves physical changes as related to freeze-processing.
Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N., NOMURA T., SASKI J.
Type of article: Article
Summary
Differences were investigated between conventional (at -20 and -35 deg C) or program freezing (at 2 different rates). Softening of tissues and amount of drip were least to greatest: program freezing -5 deg C/minute; program freezing -2 deg C/minute; freezing -35 deg C; freezing -20 deg C, respectively.
Details
- Original title: Chinese cabbage midribs and leaves physical changes as related to freeze-processing.
- Record ID : 1997-0907
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
- Publication date: 1995/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Cabbage; Texture; Vegetable; Freezing
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High-pressure-freezing effects on textural qual...
- Author(s) : FUCHIGAMI M., KATO N., TERAMOTO A.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Texture and pectic composition differences in r...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Chinakool: bewaarproef; nieuwigheden bieden zic...
- Author(s) : ROOSTER L. de
- Date : 1999
- Languages : Dutch
- Source: Proeftuinnieuws - vol. 9 - n. 5
View record
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Texture of blanched and frozen asparagus.
- Author(s) : SANCHEZ M. T., HERMIDA J. R., CANO G., TORRALBO F.
- Date : 1995
- Languages : English
- Source: Acta Alimentaria - vol. 33 - n. 261
View record
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Programmed freezing affects texture, pectic com...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record