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International Journal of Food Properties Volume 19, 2016 - Issue 6
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Articles

Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

Congcong XuDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaCorrespondence[email protected]
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Liping WangDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
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Liyu ShaoDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
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Chi YuDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
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Huaning YuState Key Laboratory of Dairy Biotechnology, Technical Centre, Bright Dairy & Food Co. Ltd., Shanghai, ChinaView further author information
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Yunfei LiDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
Pages 1413-1424 | Received 03 Apr 2015, Accepted 02 Aug 2015, Published online: 24 Feb 2016

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Read on this site (2)

Yuhe Fan, Lixun Zhang, Jinghui Zhu, Yunqin Zu & Xingyuan Wang. (2022) Viscoelasticity and friction of solid foods measurement by simulating meal-assisting robot. International Journal of Food Properties 25:1, pages 2301-2319.
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Qian Li, Wenhang Wang, Hongjiao Jia & Yi Zhang. (2017) Molecular structural properties of a polysaccharide isolated and purified from Sophora japonica pods and its relationship to their rheology. International Journal of Food Properties 20:11, pages 2844-2854.
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Articles from other publishers (2)

Kasiviswanathan Muthukumarappan, Brijesh Tiwari & Gabriela John Swamy. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 341 363 .
Jian Peng, Jianyong Yi, Jinfeng Bi, Qinqin Chen, Xinye Wu, Mo Zhou & Jia'ning Liu. (2018) Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature. LWT 89, pages 365-373.
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