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Assessment of freeze damage in fruits and vegetables
ONIRIS, France; UMR GEPEA, France.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
ONIRIS, France; UMR GEPEA, France.
ONIRIS, France; UMR GEPEA, France.
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2019 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 121, p. 479-496Article in journal (Refereed) 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

Place, publisher, year, edition, pages
2019. Vol. 121, p. 479-496
Keywords [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
National Category
Food Engineering
Identifiers
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
Funder
Swedish Research Council Formas, 2014-1925Available from: 2018-12-14 Created: 2018-12-14 Last updated: 2019-06-28Bibliographically approved

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