ShareProgrammed 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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Indexing
- Themes: Vegetables
- Keywords: Chemical composition; Carrot; Freezing rate; Texture; Vegetable; Freezing
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Programmed freezing affects texture, pectic com...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Frozen carrots texture and pectic components as...
- Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Texture and histological structure of carrots f...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K., NOMURA T., SASAKI J.
- Date : 1994/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
View record
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Textural and ultrastructural changes in carrot ...
- Author(s) : ROY S. S., TAYLOR T. A., KRAMER H. L.
- Date : 2001/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 66 - n. 1
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Effect of long-term storage on dietary fibre in...
- Author(s) : NYMAN E. M. G. L., NILSSON T.
- Date : 1994
- Languages : English
- Source: Acta Agric. Scand., B - vol. 44 - n. 2
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