ShareSoftening phenomenon in agricultural products after freezing and thawing. I. The history and newest mechanism.
[In Japanese. / En japonais.]
Author(s) : ANDO H.
Type of article: Article
Summary
Agricultural products become soft significantly after freezing and thawing. Although the cause of this softening has not been understood clearly for long time, recently, the newest mechanism has been proosed evaluating both "cell wall" and "cell membrane".
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30005496
- Languages: Japanese
- Source: Refrigeration - vol. 087 - n. 1017
- Publication date: 2012/07
Links
See the source
Indexing
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Themes:
Freezing of foodstuffs;
Vegetables - Keywords: Thawing; Food; Cell; Measurement; Tissue; Texture; Agricultural application; Vegetable; Freezing-thawing; Freezing
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Softening phenomenon in agricultural products a...
- Author(s) : NORITAKE-ANDO H.
- Date : 2012/08
- Languages : Japanese
- Source: Refrigeration - vol. 087 - n. 1018
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- Author(s) : VISSCHER G.
- Date : 1981
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 14 - n. 8
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- Source: Revue générale du Froid & du Conditionnement d'air - vol. 99 - n. 1098
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- Author(s) : WANI K.
- Date : 1991
- Languages : Japanese
- Source: Trans. JAR - vol. 8 - n. 3
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Transmission electron microscopy of unfrozen an...
- Author(s) : KEST S. E. el-, MARTH E. H.
- Date : 1992/09
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 9
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