Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
about
Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process.Advances in feature selection methods for hyperspectral image processing in food industry applications: a review.Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances.Enhancement of food processes by ultrasound: a review.Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review.Recent developments and applications of hyperspectral imaging for quality evaluation of agricultural products: a review.Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses.Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review.Recent developments in novel freezing and thawing technologies applied to foods.Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methodsOptimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodologyUse of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food ProcessingUltrasound for Improved Crystallisation in Food ProcessingComparison of Visible and Long-wave Near-Infrared Hyperspectral Imaging for Colour Measurement of Grass Carp (Ctenopharyngodon idella)Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed PorkEffect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red RadishApplication of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken MeatLychee Variety Discrimination by Hyperspectral Imaging Coupled with Multivariate ClassificationPrediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral ImagingSpatial organization and correlation properties quantify structural changes on mesoscale of parenchymatous plant tissueEffects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoesUltrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried ProductDrying of Exotic Tropical Fruits: A Comprehensive Review
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P2860
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
description
im Juli 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2008
@uk
name
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@en
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@nl
type
label
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@en
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@nl
prefLabel
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@en
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@nl
P2093
P1476
Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples
@en
P2093
Adriana E. Delgado
Da-Wen Sun
Liyun Zheng
P2888
P304
P356
10.1007/S11947-008-0111-9
P577
2008-07-09T00:00:00Z