ShareImpact of high hydrostatic pressure on phase transitions of foods.
Author(s) : KNORR D., SCHLUETER O., HEINZ V.
Type of article: Article
Summary
Understanding phase changes during pressure-assisted freezing and thawing of foods can aid food process and product development.
Details
- Original title: Impact of high hydrostatic pressure on phase transitions of foods.
- Record ID : 1999-2318
- Languages: English
- Source: J. Food Technol. - vol. 52 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Hyperbaric environment; Food; Treatment; Change of phase; Water
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Hautes pressions : quelles applications pour le...
- Author(s) : ZUBER F.
- Date : 1993/08
- Languages : French
- Source: CT-Infos - n. 4
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Sources d'ionisation et caractérisation d'un tr...
- Author(s) : STRASSER A.
- Date : 1997/10
- Languages : French
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Les hautes pressions : un adjuvant du froid.
- Author(s) : PHILIPPON J., VOLDRICH M.
- Date : 1993/05/03
- Languages : French
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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Hochdruck-Tieftemperatur-Verfahren für die Lebe...
- Author(s) : SCHLÜTER O., KNORR D.
- Date : 2002/03
- Languages : German
- Source: KI Luft Kältetech. - vol. 38 - n. 3
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Microbiological aspects of radiation processing...
- Author(s) : KAMAT A.
- Date : 2005/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 5
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