SharePreservation of microstructure in peach and mango during high-pressure-shift freezing.
Author(s) : OTERO L., MARTINO M., ZARITZKY N., et al.
Type of article: Article
Summary
High pressure (200 MPa) allow cooling of peach or mango down to -20 °C without freezing. When pressure is released, freezing occurs without damaging the structure of the fruit.
Details
- Original title: Preservation of microstructure in peach and mango during high-pressure-shift freezing.
- Record ID : 2001-2300
- Languages: English
- Source: Ital. J. Food Sci. - vol. 65 - n. 3
- Publication date: 2000/04
- Document available for consultation in the library of the IIR headquarters only.
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