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Assessment of freez...
Assessment of freeze damage in fruits and vegetables
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- Jha, Piyush Kumar (författare)
- ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France
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- Chevallier, Sylvie (författare)
- ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France
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- Jury, Vanessa (författare)
- ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France
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- Xanthakis, Epameinondas (författare)
- RISE,Jordbruk och livsmedel
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- Le-Bail, Alain (författare)
- ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France
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(creator_code:org_t)
- Elsevier BV, 2019
- 2019
- Engelska.
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 121, s. 479-496
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.
Nyckelord
- freeze damage assessment methods
- freezing
- fruits
- vegetables
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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