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Freeze tolerance of processed foods.

[In Japanese. / En japonais.]

Author(s) : OKANO Y.

Type of article: Article

Summary

Prevention methods to avoid food's quality deterioration by cold storage and treatment with a microwave, are seldom studied. In this paper three factors have been selected, in relation with food deterioration: structure of proteins, control of water activity and use of saccharides and polysaccharides in the product.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2000-2586
  • Languages: Japanese
  • Source: Refrigeration - vol. 73 - n. 851
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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