High-pressure shift freezing : recrystallization during storage
- Author
- FERNANDEZ, Pedro P1 ; OTERO, Laura1 ; MARTINO, Miriam M2 ; MOLINA-GARCIA, Antonio D1 ; SANZ, Pedro D1
[1] Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid, Spain
[2] Centro de Investigación y Desarrollo en Criotecnología de Alimentos (C·I.D.C.A.), CONICET Facultad de Ciencias Exactas and Facultad de Ingeniería, Universidad Nacional de La Plata, calle 47 y 116 (1900), La Plata, Argentina - Source
European food research & technology (Print). 2008, Vol 227, Num 5, pp 1367-1377, 11 p ; ref : 43 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Frozen storage .Ice crystal .Recrystallization HPSF High-pressure shift freezing Ostwald ripening
- Keyword (fr)
- Congélation Conservation aliment Cristal Entreposage Haute pression Maturation Produit congelé Recristallisation Traitement physique
- Keyword (en)
- Freezing Food preservation Crystals Warehousing High pressure Ripening Frozen product Recrystallization Physical dressing
- Keyword (es)
- Congelación Conservación alimento Cristal Almacenamiento Alta presión Maduración Producto congelado Recristalización Procesamiento físico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20608126
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-008-0853-7 
https://dx.doi.org/10.1007/s00217-008-0853-7
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