Programmed freezing affects texture, pectic composition and electron microscopic structures of carrots.

Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.

Type of article: Article

Summary

Effects of slow-freezing, programmed-freezing (slow + quick + slow) and quick-freezing showed quick freezing (-5 deg C/min) best for texture. As freezing rate decreased, drip increased. A wide difference among experimental samples in fine structure was revealed by cryoscanning electron microscopy.

Details

  • Original title: Programmed freezing affects texture, pectic composition and electron microscopic structures of carrots.
  • Record ID : 1996-1024
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

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