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TEXTURE OF FROZEN FRUITS AND VEGETABLES

 

作者: MILFORD S. BROWN,  

 

期刊: Journal of Texture Studies  （WILEY Available online 1977）
卷期: Volume 7, issue 4  

页码: 391-404

 

ISSN:0022-4901

 

年代: 1977

 

DOI:10.1111/j.1745-4603.1977.tb01147.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

AbstractThis review discusses factors responsible for the texture of fruits and vegetables and the changes brought about by freezing. It describes some of the early work on frozen food texture, as well as the more recent studies of cryogenic and other rapid freezing methods. The effects of storage and cooking on texture are also considered.

 

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