- -

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

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

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

Mostrar el registro completo del ítem

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

Ficheros en el ítem

Metadatos del ítem

Título: Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Blanching , Sugars , Freezing , Carrots , Microstructure , Mechanical properties
Derechos de uso: Cerrado
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2013.07.123
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodchem.2013.07.123
Tipo: Artículo

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem