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Flavonols, anthocyanins, and radical-scavenging activity of two Portuguese onion cultivars (Branca da Póvoa, white; and Vermelha da Póvoa, red) were evaluated simulating domestic freezing conditions (...
The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content w...
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...
We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant ac...
The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (...
华南理工大学食品加工与保藏原理课件Chap4 Chilling and Freezing
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Changes in electrical and rheological properties in freezing-thawing were measured and compared for various food materials, which could be classified into three groups. In the first group, plant tissu...
Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softe...
Three agricultural products, carrot, broccoli and potato tissue, were osmotically dehydrated by immersion in 50% (w/w) sucrose solution and their rheological properties were measured before and after ...
The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCl were used in comparison. The accumulation of taurine in yeast c...
Hydrocolloids, macromolecular carbohydrates are added to many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent syneresis or to increase the viscosity and stability...
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6 to 21 d at 4°C), ripening before or after freezing, freezing rate, and frozen storage (3 mo at ...
Lactobacillus helveticus CNRZ-32 was attenuated for use in accelerated ripening of Cheddar cheese. The goal was to delay acid production without reducing enzyme activity. Changes in the cellular prope...

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