好吃|冷冻后的食品不好吃？这种新方法第一个不答应( 三 )
[1] 赵远恒，郭嘉，陈六彪，顾开选，王俊杰. 食品液氮速冻技术研究进展[J]. 制冷学报, 2019, 40(2): 4–14.
[2] Rubinsky B, Perez P A, Carlson M E. The thermodynamic principles of isochoric cryopreservation[J]. Cryobiology, 2005, 50(2): 121–138.
[3] Lyu C, Nastase G, Ukpai G, et al. A comparison of freezing-damage during isochoric and isobaric freezing of the potato[J]. PeerJ, 2017, 2017(5): 1–15.
[4] Zhao Y, Bilbao-Sainz C, Wood D, et al. Effects of Isochoric Freezing Conditions on Cut Potato Quality[J]. Foods, 2021, 10(5): 974.
[5]Bilbao-Sainz C, Zhao Y, Takeoka G, et al. Effect of isochoric freezing on quality aspects of minimally processed potatoes[J]. Journal of Food Science, 2020, 85(9): 2656–2664.
[6] Bilbao-Sainz C, Sinrod A, Powell-Palm M J, et al. Preservation of sweet cherry by isochoric (constant volume) freezing[J]. Innovative Food Science and Emerging Technologies, 2019, 52: 108–115.
[7] Bilbao-Sainza C, Sinrod A J G, Dao L, et al. Preservation of Grape Tomato by Isochoric Freezing[J]. Food Science International, 2020.
[8] Zhao Y, Powell-Palm M J, Wang J, et al. Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing[J]. Renewable and Sustainable Energy Reviews, 2021, 151: 111621.
【 好吃|冷冻后的食品不好吃？这种新方法第一个不答应】来源：科学大院
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