Principles of frozen storage.
暂无分享,去创建一个
P. Cornillon | I. G. Legaretta | M. H. Lim | K. D. Murrell | Y. H. Hui | Y. Hui | M. Meste | K. Murrell | W. Nip | P. Cornillon | G. Blond | M. le Meste | Wai-Kit Nip | G. Blond | M. Lim
[1] G. Blond,et al. DSC studies and stability of frozen foods. , 1991, Advances in experimental medicine and biology.
[2] A. Buléon,et al. Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds , 1997 .
[3] G. Blond,et al. Modification of glass transition temperature through carbohydrates additions : effect upon colour and anthocyanin pigment stability in frozen strawberry juices , 1999 .
[4] C. Angell,et al. Liquid fragility and the glass transition in water and aqueous solutions , 1994 .
[5] R. L. Sutton,et al. Kinetics of Ice Recrystallization in Aqueous Fructose Solutions , 1996 .
[6] M. Nicoli,et al. Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties , 1998 .
[7] G. Johnson,et al. Phenomenological relationship between dielectric relaxation and thermodynamic recovery processes near the glass transition , 1985 .
[8] R. L. Olson,et al. Quality and stability of frozen foods : time, temperature tolerance and its significance , 1969 .
[9] R. L. Sutton,et al. Recrystallization in Aqueous Fructose Solutions as Affected by Locust Bean Gum , 1996 .
[10] L. van den Berg,et al. Effect of freezing on the pH and composition of sodium and potassium phosphate solutions; the reciprocal system KH2PO4-Na2-HPO4-H2O. , 1959, Archives of biochemistry and biophysics.
[11] Toru Suzuki,et al. Fracture stress of fish meat and the glass transition , 1996 .
[12] O. Fennema,et al. Linear Rate of Water Crystallization as Influenced by Viscosity of Hydrocolloid Suspensions , 1987 .
[13] S. Schwimmer,et al. Temperature Tolerance in Frozen Food Processing , 1955 .
[14] M. Ishikawa,et al. Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture , 1997 .
[15] J. Cavaillé,et al. Temperature dependence of the molecular dynamics in amorphous polymers through the rubber-glass transition , 1994 .
[16] F. Franks,et al. The unfrozen water content of maximally freeze concentrated solutions: validity of the methods used for its determination , 1991 .
[17] B. Chang,et al. Use of subambient thermal analysis to optimize protein lyophilization , 1992 .
[18] G. Raghavan,et al. Respiration rate model and modified atmosphere packaging of fresh cauliflower , 1996 .
[19] G. Blond. Mechanical properties of frozen model solutions , 1994 .
[20] Jun Song,et al. Modified Atmosphere Packaged Cut Iceberg Lettuce: Effect of Temperature and O2 Partial Pressure on Respiration and Quality , 1998 .
[21] Francis Butler,et al. The Effect of Fluctuating vs. Constant Frozen Storage Temperature Regimes on Some Quality Parameters of Selected Food Products , 2002 .
[22] Jens Petter Wold,et al. Atlantic Salmon Average Fat Content Estimated by Near‐Infrared Transmittance Spectroscopy , 1996 .
[23] F. Franks,et al. Subzero-temperature preservation of reactive fluids in the undercooled state. I. The reduction of potassium ferricyanide by potassium cyanide. , 1986, Biophysical chemistry.
[24] J. M. Haynes. Thermodynamics of Freezing in Porous Solids , 1968 .
[25] R. L. Sutton,et al. Modeling Ice Crystal Coarsening in Concentrated Disperse Food Systems , 1994 .
[26] Carol E. Smith,et al. Ice Crystal Size Changes During Ripening in Freeze Concentration , 1985, Biotechnology progress.
[27] G. H. Taki. Functional ingredient blend produces low-fat meat products to meet consumer expectations , 1991 .
[28] Y. Nishio,et al. Thermal and viscoelastic properties of alginate/poly(vinyl alcohol) blends cross-linked with calcium tetraborate , 1999 .
[29] D. Favell. A comparison of the vitamin C content of fresh and frozen vegetables , 1998 .
[30] O. Geiges,et al. Microbial processes in frozen food , 1995 .
[31] J. Jane,et al. Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins , 1994 .
[32] R. L. Sutton,et al. Diffusion of aqueous sugar solutions as affected by Locust Bean Gum studied by NMR , 1999 .
[33] M. Peleg. On the use of the WLF model in polymers and foods. , 1992, Critical reviews in food science and nutrition.
[34] R. L. Sutton,et al. Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration , 1998 .
[35] E. Derens,et al. Numerical modelling of the temperature increase in frozen food packaged in pallets in the distribution chain , 2000 .
[36] C. Biliaderis,et al. Physicochemical properties of commercial starch hydrolyzates in the frozen state , 1999 .
[37] G. Volpi,et al. Velocity dependence of the cross section for Penning and associative ionization of argon atoms by metastable neon atoms , 1985 .
[38] J. Gordon,et al. The composition dependence of glass transition properties , 1977 .
[39] L. Slade,et al. Principles of cryostabilization technology from structure property relationships of carbohydrate water systems a review , 1988 .
[40] G. Blond,et al. Translational Diffusion in Sucrose Solutions in the Vicinity of Their Glass Transition Temperature , 1997 .
[41] N. Zaritzky,et al. Ice recrystallization in a model system and in frozen muscle tissue. , 1989, Cryobiology.
[42] R. Hartel,et al. Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream , 1996 .
[43] J. Lancaster,et al. Effect of freezing upon alliinase activity in onion extracts and pure enzyme preparations , 1994 .
[44] C. Angell,et al. Glass formation and anomalous annealing effects in the mixed oxyanion system AgIAg2SO4Ag2WO4 , 1991 .
[45] A. Sereno,et al. Glass transitions and state diagrams for typical natural fruits and vegetables , 1994 .
[46] N. C. Brake,et al. Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin , 1999 .
[47] D. Simatos,et al. Differential Thermal Analysis and Differential Scanning Calorimetry in the Study of Water in Foods , 1975 .
[48] N. Zaritzky,et al. Ice Crystal Size Modifications during Frozen Beef Storage , 1988 .
[49] J. Blanshard,et al. Effect of polysaccharide stabilizers on the rate of growth of ice , 1986 .
[50] Time-Temperature Indicator using Phospholipid-Phospholipase System and Application to Storage of Frozen Pork , 1994 .
[51] G. Brinke,et al. Polymer-Polymer Miscibility and Enthalpy Relaxations , 1988 .
[52] F. E. Karasz,et al. A Classical Thermodynamic Discussion of the Effect of Composition on Glass-Transition Temperatures , 1978 .
[53] A. Sereno,et al. Glass transitions and state diagrams for fresh and processed apple , 1999 .
[54] R. Parker,et al. Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin. , 1989, International journal of biological macromolecules.
[55] G. Blond. Velocity of linear crystallization of ice in macromolecular systems. , 1988, Cryobiology.
[56] S. Ablett,et al. Differential scanning calorimetric study of frozen sucrose and glycerol solutions , 1992 .
[57] G. P. Johari,et al. Structural Relaxation of a Vitrified High-Protein Food, Beef, and the Phase Transformations of Its Water Content , 1996 .
[58] Susana C. Fonseca,et al. Modelling respiration rate of shredded Galega kale for development of modified atmosphere packaging , 2002 .
[59] C. Dussap,et al. Modeling of the water-sucrose state diagram below 0 °C , 1997 .
[60] G. Blond,et al. Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose + dextran frozen solutions , 1998 .