High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes
- 1 November 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (6) , 1168-1170
- https://doi.org/10.1111/j.1365-2621.1994.tb14668.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Potato Cubes Response to Water Blanching and High Hydrostatic PressureJournal of Food Science, 1993
- Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolitesFood Biotechnology, 1993
- High pressure technology in the food industryTrends in Food Science & Technology, 1990