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
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Indexing
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Themes:
Freezing of foodstuffs;
Vegetables - Keywords: Thawing; Food; Measurement; Tissue; Texture; Agricultural application; Vegetable; Freezing-thawing; Freezing
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Softening phenomenon in agricultural products a...
- Author(s) : ANDO H.
- Date : 2012/07
- Languages : Japanese
- Source: Refrigeration - vol. 087 - n. 1017
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History and view of freeze-thaw infusion method.
- Author(s) : KAJIHARA H., SUGIOKA H., YANAI H.
- Date : 2015/09
- Languages : Japanese
- Source: Refrigeration - vol. 90 - n. 1055
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Effect of freezing and thawing on the quality o...
- Author(s) : TAGUBASE J. L., UENO S., YOSHIE Y., et al.
- Date : 2016/03
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 33 - n. 3
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Effect of freezing and immersion in agro-produc...
- Author(s) : AOYAMA H., NAGAI M., ATSUZAWA K., et al.
- Date : 2016/03
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 33 - n. 3
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Lysozyme and lipase alter unfrozen and frozen-t...
- Author(s) : KEST S. E. el-, MARTH E. H.
- Date : 1992/10
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 10
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