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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |