Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions

[1]  L. Gerschenson,et al.  Solute Infusion Effects on Texture of Minimally Processed Kiwifruit , 2006 .

[2]  A. Loey,et al.  Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness , 2006 .

[3]  A. Loey,et al.  Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions , 2006 .

[4]  A. Loey,et al.  Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss , 2006 .

[5]  M. Álvarez,et al.  The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage) , 2005 .

[6]  A. Delgado,et al.  Microstructural changes in strawberry after freezing and thawing processes , 2005 .

[7]  M. Giannakourou,et al.  Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents , 2003 .

[8]  R. Saurel,et al.  Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits , 2003 .

[9]  Piotr P. Lewicki,et al.  Effect of Drying on Microstructure of Plant Tissue , 2003 .

[10]  W. Jongen.  Fruit and vegetable processing: improving quality , 2002 .

[11]  J. Suutarinen,et al.  Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams , 2002 .

[12]  W. Jongen,et al.  18 – The use of vacuum technology to improve processed fruit and vegetables , 2002 .

[13]  G. Bertolo,et al.  Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.) , 2001 .

[14]  C. Forney,et al.  Microstructural Indicators of Quality-related Characteristics of Blueberries—An Integrated Approach , 2001 .

[15]  S. Roy,et al.  Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing , 2001 .

[16]  K. Autio,et al.  The effect of different prefreezing treatments on the structure of strawberries before and after jam making. , 2000 .

[17]  L. Otero,et al.  Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing , 2000 .

[18]  K. Autio,et al.  The Effects of Calcium Chloride and Sucrose Prefreezing Treatments on the Structure of Strawberry Tissues , 2000 .

[19]  U. Kidmose,et al.  Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing , 1999 .

[20]  S. Mukherjee,et al.  Thermal fracture in a biomaterial during rapid freezing , 1999 .

[21]  Karin Autio,et al.  Comparison of Light Microscopy and Spatially Resolved Fourier Transform Infrared (FT-IR) Microscopy in the Examination of Cell Wall Components of Strawberries , 1998 .

[22]  L. Otero,et al.  Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure , 1998 .

[23]  M. Fuchigami,et al.  Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing , 1997 .

[24]  M. Fuchigami,et al.  High-Pressure-Freezing Effects on Textural Quality of Carrots , 1997 .

[25]  A. Kader,et al.  Chilling Injury in Peaches: A Cytochemical and Ultrastructural Cell Wall Study , 1992 .

[26]  W. Partmann.  The Effects of Freezing and Thawing on Food Quality , 1975 .