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Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

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Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

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Neri, L.; Hernando Hernando, MI.; Pérez Munuera, IM.; Sacchetti, G.; Mastrocola, D.; Pittia, P. (2014). Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemistry. 144:65-73. doi:10.1016/j.foodchem.2013.07.123

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/51716

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Title: Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10 min (C) and at 90°C for 3 (B) and 10 min (D) were frozen and stored at -18°C for eight months. The effects of ...[+]
Subjects: Blanching , Sugars , Freezing , Carrots , Microstructure , Mechanical properties
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2013.07.123
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2013.07.123
Type: Artículo

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