English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/91660
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Freezing Preservation of Fruits

Autor Ancos, Begoña de ; Sánchez-Moreno, Concepción ; Pascual-Teresa, Sonia de ; Cano, M. Pilar
Fecha de publicación 2012
EditorWiley-Blackwell
Citación Hanbook of fruits and fruit processing: 103-119 (2012)
ResumenFreezing is one ofthe best methods for long-term storage of fruits. Freezing preserves the original color, flavor, and nutritive value of most fruits. Fresh fruits, when harvested, continue to ,undergo chemical, biochemical, and physical changes, which can caused eterioration reactions such as senescencee, nzymatic decay,chemical decay, and microbial growth. The freezing process reduces the rate ofthese degradation reactions and inhibits the microbiological activity. However, it should be recognized that a number of physical, chemical, and biochemical reactions can still occur under frozen storage and many will be accentuated when recommended conditions of handling, production, and storage are not maintained. This chapter reviews different factors (type of fruit, varietal characteristics, stage of maturity, pretreatments, type of pack, rate of freezing) affecting safety and sensorial and nutritional quatity of frozen fruit. Control freezing process, frozen storage, and thawing are critical to getting a fruit-derived products of high quality after freezing and thawing.
URI http://hdl.handle.net/10261/91660
Identificadoresisbn: 978-0-8138-0894-9
Aparece en las colecciones: (ICTAN) Libros y partes de libros
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.