Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共9页
• 作者

  Jian Peng; Jianyong Yi; Jinfeng Bi; Qinqin Chen; Xinye Wu; Mo Zhou; Jianing Liu;

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• 作者单位

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

  Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Processing Ministry of Agriculture;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Freezing; Instant controlled pressure drop (DIC); Carrot chips; Texture; X-ray microtomography (μ-CT);

  机译：冻结;即时控制压降（DIC）;胡萝卜芯片;纹理;X射线显微镜图（μ-CT）;