ShareMechanism of the damage to fresh vegetable tissue by freezing and thawing.
Number: sess. 2; pap. n. 4
Author(s) : ANDOU H., FUKUOKA M., MIYAWAKI O., et al.
Summary
The authors propose to evaluate the water permeability of the cell membrane in the tissue thanks to a pulse field gradient nuclear magnetic resonance technique. It was possible to evaluate tissue membrane damage after freezing-thawing.
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Details
- Original title: Mechanism of the damage to fresh vegetable tissue by freezing and thawing.
- Record ID : 30004482
- Languages: English
- Source: 3rd Central European congress on food (CEFood 2006). Proceedings: Sofia, Bulgaria, May 22-24, 2006.
- Publication date: 2006/05/22
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs;
Vegetables - Keywords: Thawing; Cell; Tissue; Deterioration; Permeability; Vegetable; Freezing-thawing; Freezing; Water
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