Effect of pressure-shift freezing on texture, pectic composition and histological structure of carrots
- 1 January 1996
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Frozen Carrots Texture and Pectic Compotients as Affected by Low‐Temperature‐Blanching and Quick FreezingJournal of Food Science, 1995
- Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of CarrotsJournal of Food Science, 1995
- Effects of High Pressurizing Process and Standing after Treatment on Hardness of Japanese Radish, and the Mechanism.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1992
- Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During CookingJournal of Food Science, 1987
- Splitting of pectin chain molecules in neutral solutionsArchives of Biochemistry and Biophysics, 1960