Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots

In English

Författare

Summary, in English

We review here the potential benefits of metabolic changes in carrots upon cold stress, a process known as cold acclimation, for the enhancement of quality upon freezing. The damaging action of a previous blanching operation is discussed and the alternative of using mild blanching treatments to minimise tissue damage is reviewed. Blanching treatments, aimed at inactivating enzymes near the surface of the product, may be a potential alternative strategy to minimise the damage to the protected, cold-acclimated cellular system and at the same time avoid the development of off-flavour in stored frozen carrots. (C) 2003 Elsevier Ltd. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2004

Språk

Engelska

Sidor

39-43

Publikation/Tidskrift/Serie

Trends in Food Science & Technology

Volym

15

Issue

1

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Science

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1879-3053