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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Changement d'état sous champ électrique statiqu...
- Author(s) : LE BAIL A., JHA P., XANTHAKIS E., et al.
- Date : 2016/09
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1159
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Pasteurization of food products with microwaves.
- Author(s) : ODANI S., ABE T., MITSUMA T.
- Date : 1995
- Languages : Japanese
- Source: Shokuhin Eiseigaku Zasshi - vol. 36 - n. 4
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Le séchage ? Pas si aride.
- Author(s) : MARCOTTE M.
- Date : 2001/01
- Languages : French
- Source: Monde aliment. - vol. 5 - n. 1
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Les hautes pressions hydrostatiques comme trait...
- Author(s) : ZUBER F.
- Date : 2000
- Languages : French
- Source: CT-Infos - HS 2000; 30-34; fig.
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