English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/91660
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Freezing Preservation of Fruits

AuthorsAncos, Begoña de ; Sánchez-Moreno, Concepción ; Pascual-Teresa, Sonia de ; Cano, M. Pilar
Issue Date2012
PublisherWiley-Blackwell
CitationHanbook of fruits and fruit processing: 103-119 (2012)
AbstractFreezing 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.
URIhttp://hdl.handle.net/10261/91660
Identifiersisbn: 978-0-8138-0894-9
Appears in Collections:(ICTAN) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.