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1,043 Newest Publications about the topic freezingrss
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07-Dec-2009 | SHAMSUDIN, ROSNAH; DAUD, WAN RAMLI WAN; TAKRIFF, MOHD SOBRI; HASSAN, OSMAN, Journal of Food Process Engineering, 2009
ABSTRACT The effect of the storage system on the chemical composition and thermal properties of pineapple fruit (Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 ± 1C, 35% H2O, and a humidity chamber, 10 ± 1C, 75% H2O. The properties of the ...
22-Oct-2009 | Guillermo Petzold, José M. Aguilera, Food Biophysics, 2009
Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location ...
03-Sep-2009 | Cihat Türkben, Esra Sarıburun, Cevdet Demir, Vildan Uylaşer, Food Analytical Methods, 2009
The phenolic compounds in raspberry and blackberry cultivars grown in Turkey were determined by liquid chromatography–mass spectrometry (MS)/MS in fresh, just-frozen, and stored fruits at −22 °C for 6 months period. The major phenolic compounds in water extracted samples were ellagic acid ...