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https://hdl.handle.net/20.500.14279/27495| Τίτλος: | Assessment of freeze damage in fruits and vegetables | Συγγραφείς: | Jha, Piyush Kumar Xanthakis, Epameinondas Chevallier, Sylvie Jury, Vanessa LeBail, Alain |
Major Field of Science: | Engineering and Technology | Field Category: | Other Engineering and Technologies | Λέξεις-κλειδιά: | Freeze damage assessment methods;Freezing;Fruits;Vegetables | Ημερομηνία Έκδοσης: | Ιου-2019 | Πηγή: | Food Research International, 2019, vol. 121, pp. 479-496 | Volume: | 121 | Start page: | 479 | End page: | 496 | Περιοδικό: | Food Research International | Περίληψη: | 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 |
| Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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