ShareSoftening phenomenon in agricultural products after freezing and thawing. II. Evaluation method of texture.
[In Japanese. / En japonais.]
Author(s) : NORITAKE-ANDO H.
Type of article: Article
Summary
Agricultural products become soft significantly after freezing and thawing. In order to understand this softening, it is necessary to observe the degradation of the tissue by multiple observations from the physics, morphology and chemistry points of view.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30005497
- Languages: Japanese
- Source: Refrigeration - vol. 087 - n. 1018
- Publication date: 2012/08
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Freezing of foodstuffs;
Vegetables - Keywords: Thawing; Food; Measurement; Tissue; Texture; Agricultural application; Vegetable; Freezing-thawing; Freezing
-
Softening phenomenon in agricultural products a...
- Author(s) : ANDO H.
- Date : 2012/07
- Languages : Japanese
- Source: Refrigeration - vol. 087 - n. 1017
View record
-
GAUGING TESTS WITH TENDEROMETERS AND CONSISTOME...
- Author(s) : VISSCHER G.
- Date : 1981
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 14 - n. 8
View record
-
Observation à différentes échelles de l'effet d...
- Author(s) : CHASSAGNE-BERCES S., FONSECA F., MARIN M., et al.
- Date : 2009/11
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 99 - n. 1098
View record
-
Texture of frozen food.
- Author(s) : WANI K.
- Date : 1991
- Languages : Japanese
- Source: Trans. JAR - vol. 8 - n. 3
View record
-
Mechanism of the damage to fresh vegetable tiss...
- Author(s) : ANDOU H., FUKUOKA M., MIYAWAKI O., et al.
- Date : 2006/05/22
- Languages : English
- Source: 3rd Central European congress on food (CEFood 2006). Proceedings: Sofia, Bulgaria, May 22-24, 2006.
- Formats : PDF
View record