ShareLow-temperature stability and the glassy state in frozen foods.
Author(s) : GOFF H. D.
Type of article: Article
Summary
Description, with literature data, of basic physico-chemical aspects of freezing, of deterioration reactions in quick-frozen food, of glassy states and transition steps, as well as of the stability of frozen foodstuffs by taking into account the diffusion properties of solutions and water.
Details
- Original title: Low-temperature stability and the glassy state in frozen foods.
- Record ID : 1994-0275
- Languages: English
- Source: Food Res. int. - vol. 25 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitreous state; Deterioration; Quick-frozen food; Water
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