{"id":"https://openalex.org/W1998640492","doi":"https://doi.org/10.1111/j.1365-2621.1995.tb05623.x","title":"Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots","display_name":"Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots","publication_year":1995,"publication_date":"1995-01-01","ids":{"openalex":"https://openalex.org/W1998640492","doi":"https://doi.org/10.1111/j.1365-2621.1995.tb05623.x","mag":"1998640492"},"language":"en","primary_location":{"id":"doi:10.1111/j.1365-2621.1995.tb05623.x","doi":"https://doi.org/10.1111/j.1365-2621.1995.tb05623.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.1995.tb05623.x","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5022247564","display_name":"Michiko Fuchigami","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I193620225","display_name":"Okayama Prefectural University","ror":"https://ror.org/038bgk418","country_code":"JP","type":"education","lineage":["https://openalex.org/I193620225"]}],"countries":["JP"],"is_corresponding":false,"raw_author_name":"MICHIKO FUCHIGAMI","raw_affiliation_strings":["Authors Fuchigami and Hyakumoto are with the Dept. of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719\u201311, Japan. Author Miyazaki is with Research & Development Center, Osaka Gas CO., LTD., Konohana-ku, Osaka, 554 Japan","Okayama Prefectural University, S\u014dja, Japan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Fuchigami and Hyakumoto are with the Dept. of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719\u201311, Japan. Author Miyazaki is with Research & Development Center, Osaka Gas CO., LTD., Konohana-ku, Osaka, 554 Japan","institution_ids":["https://openalex.org/I193620225"]},{"raw_affiliation_string":"Okayama Prefectural University, S\u014dja, Japan","institution_ids":["https://openalex.org/I193620225"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5046498692","display_name":"Noriko Hyakumoto","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I193620225","display_name":"Okayama Prefectural University","ror":"https://ror.org/038bgk418","country_code":"JP","type":"education","lineage":["https://openalex.org/I193620225"]}],"countries":["JP"],"is_corresponding":false,"raw_author_name":"NORIKO HYAKUMOTO","raw_affiliation_strings":["Authors Fuchigami and Hyakumoto are with the Dept. of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719\u201311, Japan. Author Miyazaki is with Research & Development Center, Osaka Gas CO., LTD., Konohana-ku, Osaka, 554 Japan","Okayama Prefectural University, S\u014dja, Japan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Fuchigami and Hyakumoto are with the Dept. of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719\u201311, Japan. Author Miyazaki is with Research & Development Center, Osaka Gas CO., LTD., Konohana-ku, Osaka, 554 Japan","institution_ids":["https://openalex.org/I193620225"]},{"raw_affiliation_string":"Okayama Prefectural University, S\u014dja, Japan","institution_ids":["https://openalex.org/I193620225"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5110493099","display_name":"Koichi Miyazaki","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I193620225","display_name":"Okayama Prefectural University","ror":"https://ror.org/038bgk418","country_code":"JP","type":"education","lineage":["https://openalex.org/I193620225"]}],"countries":["JP"],"is_corresponding":false,"raw_author_name":"KOICHI MIYAZAKI","raw_affiliation_strings":["Authors Fuchigami and Hyakumoto are with the Dept. of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719\u201311, Japan. Author Miyazaki is with Research & Development Center, Osaka Gas CO., LTD., Konohana-ku, Osaka, 554 Japan","Okayama Prefectural University, S\u014dja, Japan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Fuchigami and Hyakumoto are with the Dept. of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719\u201311, Japan. Author Miyazaki is with Research & Development Center, Osaka Gas CO., LTD., Konohana-ku, Osaka, 554 Japan","institution_ids":["https://openalex.org/I193620225"]},{"raw_affiliation_string":"Okayama Prefectural University, S\u014dja, Japan","institution_ids":["https://openalex.org/I193620225"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I193620225"],"apc_list":{"value":4550,"currency":"USD","value_usd":4550},"apc_paid":null,"fwci":4.204,"has_fulltext":false,"cited_by_count":64,"citation_normalized_percentile":{"value":0.9324835,"is_in_top_1_percent":false,"is_in_top_10_percent":true},"cited_by_percentile_year":{"min":88,"max":97},"biblio":{"volume":"60","issue":"1","first_page":"137","last_page":"141"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10473","display_name":"Postharvest Quality and Shelf Life Management","score":0.8125,"subfield":{"id":"https://openalex.org/subfields/1110","display_name":"Plant Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10473","display_name":"Postharvest Quality and Shelf Life Management","score":0.8125,"subfield":{"id":"https://openalex.org/subfields/1110","display_name":"Plant Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14479","display_name":"Freezing and Crystallization Processes","score":0.17350000143051147,"subfield":{"id":"https://openalex.org/subfields/1506","display_name":"Filtration and Separation"},"field":{"id":"https://openalex.org/fields/15","display_name":"Chemical Engineering"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}},{"id":"https://openalex.org/T10333","display_name":"Meat and Animal Product Quality","score":0.0031999999191612005,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/carrot","display_name":"carrot","score":0.6430000066757202},{"id":"https://openalex.org/keywords/freezing-rate","display_name":"freezing rate","score":0.9620000123977661},{"id":"https://openalex.org/keywords/blanching","display_name":"blanching","score":0.8930000066757202},{"id":"https://openalex.org/keywords/texture","display_name":"texture","score":0.5989999771118164},{"id":"https://openalex.org/keywords/pectin","display_name":"pectin","score":0.8090000152587891},{"id":"https://openalex.org/keywords/firmness","display_name":"firmness","score":0.7009999752044678},{"id":"https://openalex.org/keywords/drip-loss","display_name":"drip loss","score":0.7099999785423279},{"id":"https://openalex.org/keywords/fine-structure","display_name":"fine structure","score":0.5740000009536743},{"id":"https://openalex.org/keywords/cryo-scanning-electron-microscopy","display_name":"cryo-scanning electron microscopy","score":0.8109999895095825},{"id":"https://openalex.org/keywords/thawing-temperature","display_name":"thawing temperature","score":0.5809999704360962}],"concepts":[{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.801593542098999},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7436336874961853},{"id":"https://openalex.org/C2780756937","wikidata":"https://www.wikidata.org/wiki/Q188154","display_name":"Pectin","level":2,"score":0.681693434715271},{"id":"https://openalex.org/C2780586759","wikidata":"https://www.wikidata.org/wiki/Q16889688","display_name":"Congelation","level":2,"score":0.6599271297454834},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.5848380923271179},{"id":"https://openalex.org/C157777378","wikidata":"https://www.wikidata.org/wiki/Q41716","display_name":"Boiling","level":2,"score":0.4848719537258148},{"id":"https://openalex.org/C2776265840","wikidata":"https://www.wikidata.org/wiki/Q4924924","display_name":"Blanching","level":2,"score":0.4785785675048828},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.45190611481666565},{"id":"https://openalex.org/C115961682","wikidata":"https://www.wikidata.org/wiki/Q860623","display_name":"Image (mathematics)","level":2,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0},{"id":"https://openalex.org/C41008148","wikidata":"https://www.wikidata.org/wiki/Q21198","display_name":"Computer science","level":0,"score":0.0},{"id":"https://openalex.org/C154945302","wikidata":"https://www.wikidata.org/wiki/Q11660","display_name":"Artificial intelligence","level":1,"score":0.0},{"id":"https://openalex.org/C97355855","wikidata":"https://www.wikidata.org/wiki/Q11473","display_name":"Thermodynamics","level":1,"score":0.0},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.1111/j.1365-2621.1995.tb05623.x","doi":"https://doi.org/10.1111/j.1365-2621.1995.tb05623.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.1995.tb05623.x","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[{"score":0.7462000250816345,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":17,"referenced_works":["https://openalex.org/W421823823","https://openalex.org/W1964417774","https://openalex.org/W1966006230","https://openalex.org/W2010411902","https://openalex.org/W2014059819","https://openalex.org/W2046886002","https://openalex.org/W2072188026","https://openalex.org/W2074949328","https://openalex.org/W2078862949","https://openalex.org/W2090239660","https://openalex.org/W2106773635","https://openalex.org/W2133838691","https://openalex.org/W2138493702","https://openalex.org/W2598228290","https://openalex.org/W2915326450","https://openalex.org/W4239132249","https://openalex.org/W4245275241"],"related_works":["https://openalex.org/W2074949328","https://openalex.org/W2012880032","https://openalex.org/W2010411902","https://openalex.org/W2324135962","https://openalex.org/W4240763843","https://openalex.org/W2003222492","https://openalex.org/W1979702040","https://openalex.org/W2090239660","https://openalex.org/W2291379238","https://openalex.org/W2011818881"],"abstract_inverted_index":{"ABSTRACT":[0],"Raw":[1],"and":[2,103],"blanched":[3,45,81],"carrots":[4,31,46,58,69,82],"(3":[5],"min,":[6],"boiling":[7],"water)":[8],"were":[9,70],"frozen":[10,91],"at":[11,23,72],"\u22122\u00b0C,":[12],"\u22123\u00b0C,":[13],"\u22124\u00b0C":[14,35],"or":[15,19,25],"\u22125\u00b0C/min":[16],"(final":[17],"\u221220\u00b0C":[18],"\u221250\u00b0C)":[20],"then":[21],"thawed":[22,29,57,71],"20\u00b0C":[24],"100\u00b0C.":[26],"Firmness":[27],"of":[28,41,56,65,95],"raw":[30,52,68,92],"was:":[32],"\u22125\u00b0C":[33],">":[34,36,38],"\u22123\u00b0C":[37],"\u22122\u00b0C/min.":[39],"Effect":[40],"freezing":[42,85,107,113],"rate":[43,114],"on":[44,51],"was":[47,59,86,127],"less":[48],"than":[49,88],"that":[50,89],"carrots,":[53],"but":[54],"firmness":[55],"not":[60],"affected":[61],"by":[62,84,129],"final":[63],"temperature":[64],"freezing.":[66],"When":[67],"20\u00b0C,":[73],"high":[74],"methoxyl":[75],"pectin":[76],"decreased.":[77],"Pectin":[78],"decrease":[79],"in":[80,90,124],"caused":[83],"greater":[87],"carrots.":[93],"Effects":[94],"slow\u2010freezing,":[96],"programmed\u2010freezing":[97],"(slow":[98],"+":[99,101],"quick":[100,106],"slow)":[102],"quick\u2010freezing":[104],"showed":[105],"(\u20145\u00b0C/min)":[108],"best":[109],"for":[110],"texture.":[111],"As":[112],"decreased,":[115],"drip":[116],"increased.":[117],"A":[118],"wide":[119],"difference":[120],"among":[121],"experimental":[122],"samples":[123],"fine":[125],"structure":[126],"revealed":[128],"cryo\u2010scanning":[130],"electron":[131],"microscopy.":[132]},"counts_by_year":[{"year":2026,"cited_by_count":1},{"year":2023,"cited_by_count":2},{"year":2022,"cited_by_count":1},{"year":2020,"cited_by_count":2},{"year":2019,"cited_by_count":3},{"year":2018,"cited_by_count":3},{"year":2017,"cited_by_count":1},{"year":2016,"cited_by_count":1},{"year":2015,"cited_by_count":2},{"year":2014,"cited_by_count":2},{"year":2013,"cited_by_count":4},{"year":2012,"cited_by_count":2}],"updated_date":"2026-11-07T11:25:07.637180","created_date":"2016-06-24T00:00:00"}