Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27495
Title: Assessment of freeze damage in fruits and vegetables
Authors: Jha, Piyush Kumar 
Xanthakis, Epameinondas 
Chevallier, Sylvie 
Jury, Vanessa 
LeBail, Alain 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Freeze damage assessment methods;Freezing;Fruits;Vegetables
Issue Date: Jul-2019
Source: Food Research International, 2019, vol. 121, pp. 479-496
Volume: 121
Start page: 479
End page: 496
Journal: Food Research International 
Abstract: 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.
URI: https://hdl.handle.net/20.500.14279/27495
ISSN: 18737145
DOI: 10.1016/j.foodres.2018.12.002
Rights: © Elsevier
Type: Article
Affiliation : Oniris Nantes 
Research Institutes of Sweden 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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