ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Using selected plasticization, freeze-dried canot cubes were compressed into bars, stored for 6 months, and examined. Microwave plasticization produced better rehydration values, lower shear values, lower CO2, and higher O2 headspace levels than the conventional oven moisture equilibration method. Carrots equilibrated by microwave energy and stored at 3°C scored highest subjectively and objectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb05031.x
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