Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

By Sophie Chassagne-Berces, Cécile Poirier, M. Devaux, F. Fonseca, M. Lahaye, G. Pigorini, C. Girault, M. Marin, Fabienne Guillon. 2009

178 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/a7ecb43df458657a9941928a746aaac49d554031

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Citations in the corpus

• Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, methodology): “(12) Although fast freezing is regarded as the best technique to maintain the texture of frozen products, Chassagne-Berces et al.(28) demonstrated that very fast rates (submerging in liquid nitrogen) were deleterious for the structure of apple tissue.”
• The impact of freeze-drying on microstructure and rehydration properties of carrot (2012, background): “This may lead to loss in texture and an increase in friability (Brown, 1976; Chassagne-Berces et al., 2009; Ratti, 2001; Van Buggenhout et al., 2006).”