Observation and Measurement of Ice Morphology in Foods: A Review

Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as w...

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Detalles Bibliográficos
Autores principales: Pérez-Bermúdez, Indira, Castillo-Suero, Alison, Cortés-Inostroza, Anielka, Jeldrez, Cristóbal, Dantas, Adriana, Hernández, Eduardo, Orellana-Palma, Patricio, Petzold, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648627/
https://www.ncbi.nlm.nih.gov/pubmed/37959105
http://dx.doi.org/10.3390/foods12213987

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648627/
https://www.ncbi.nlm.nih.gov/pubmed/37959105
http://dx.doi.org/10.3390/foods12213987

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