Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Abstract Freezing using oscillating magnetic fields (OMF), was developed and is marketed to overcome drawbacks that normally occur in conventional freezing, which affect firmness, colour, taste, and drip loss in frozen-thawed foods. In order to verify the aforementioned advantages, the effect of fre...

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Bibliographic Details
Main Authors: Enzo Aldoradin Puza, Frank Esteban Cuba Mayo, José Miguel Alemán Polo, Angel Perea De la Matta, Javier Sánchez Espinoza, Javier Castillo Alva
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL)
Series:Brazilian Journal of Food Technology
Subjects:
Fruit
Freezing
Oscillating magnetic fields
Firmness
Histology
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100435&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100435&lng=en&tlng=en

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