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Assessment of freeze damage in fruits and vegetables
ONIRIS, France; UMR GEPEA, France.
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
ONIRIS, France; UMR GEPEA, France.
ONIRIS, France; UMR GEPEA, France.
Vise andre og tillknytning
2019 (engelsk)Inngår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 121, s. 479-496Artikkel i tidsskrift (Fagfellevurdert) In press
Abstract [en]

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. © 2018 Elsevier Ltd

sted, utgiver, år, opplag, sider
2019. Vol. 121, s. 479-496
Emneord [en]
Freeze damage assessment methods, Freezing, Fruits, Vegetables, Food preservation, Thermal processing (foods), Cellular levels, Freeze damage, Fruits and vegetables, Irreversible damage, Overall quality, Quantitative method, Review papers, Damage detection
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Identifikatorer
URN: urn:nbn:se:ri:diva-36634DOI: 10.1016/j.foodres.2018.12.002Scopus ID: 2-s2.0-85057589178OAI: oai:DiVA.org:ri-36634DiVA, id: diva2:1270866
Forskningsfinansiär
Swedish Research Council Formas, 2014-1925Tilgjengelig fra: 2018-12-14 Laget: 2018-12-14 Sist oppdatert: 2019-06-28bibliografisk kontrollert

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