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Assessment of freeze damage in fruits and vegetables
- Source :
- Food Research International, Food Research International, Elsevier, 2019, 121, pp.479-496. ⟨10.1016/j.foodres.2018.12.002⟩
- Publication Year :
- 2019
- Publisher :
- HAL CCSD, 2019.
-
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.
- Subjects :
- Other Engineering and Technologies
Magnetic Resonance Spectroscopy
030309 nutrition & dietetics
Food Handling
media_common.quotation_subject
Cellular level
Fruits
03 medical and health sciences
0404 agricultural biotechnology
Cell Wall
Freezing
Vegetables
Food Quality
Quality (business)
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
ComputingMilieux_MISCELLANEOUS
media_common
0303 health sciences
Microscopy, Confocal
business.industry
Tomography, X-Ray
Freeze damage assessment methods
Food preservation
04 agricultural and veterinary sciences
040401 food science
Magnetic Resonance Imaging
Biotechnology
Microscopy, Electron
Food products
Fruits and vegetables
Fruit
Damages
Environmental science
Food Technology
Engineering and Technology
business
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 09639969
- Database :
- OpenAIRE
- Journal :
- Food Research International, Food Research International, Elsevier, 2019, 121, pp.479-496. ⟨10.1016/j.foodres.2018.12.002⟩
- Accession number :
- edsair.doi.dedup.....eb45ec63c034e0f4d263fa0b99f0b5c1