Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell’s structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing...

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Detalles Bibliográficos
Autores principales: You, Youngsang, Li, Muci, Kang, Taiyoung, Ko, Youngbok, Kim, Sangoh, Lee, Seung Hyun, Jun, Soojin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535308/
https://www.ncbi.nlm.nih.gov/pubmed/34681410
http://dx.doi.org/10.3390/foods10102361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535308/
https://www.ncbi.nlm.nih.gov/pubmed/34681410
http://dx.doi.org/10.3390/foods10102361

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