CHANGES IN INGREDIENTS DURING PRODUCTION AND STORAGE OF DEEP-FROZEN FOOD. A REVIEW OF THE PERTINENT LITERATURE.

[In German. / En allemand.]

Type of article: Article

Summary

THE NUTRITION-PHYSIOLOGICAL QUALITY OF DEEP-FROZEN FOOD IS GENERALLY REGARDED TO BE VERY HIGH. SCARCELY ANY LOSSES OCCUR PARTICULARLY IN IMPORTANT VITAMINS DURING PROCESSING AND STORAGE. IN FRUIT AND VEGETABLES, VITAMIN LOSSES HAVE BEEN OBSERVED DURING POSTHARVEST STORAGE, DURING BLANCHING AND FROZEN STORAGE. VITAMIN C AND FOLIC ACID ARE ESPECIALLY LABILE VITAMINS. HOWEVER, B VITAMINS AND FAT-SOLUBLE VITAMINS IN FRUIT AND VEGETABLES ARE LARGELY STABLE.

Details

Original title: [In German. / En allemand.]
Record ID : 1985-1938
Languages: German
Source: Int. Z. Lebensm.-Technol. Verfahr.tech. - vol. 35 - n. 8
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Freezing of foodstuffs
Keywords: Vitamin C; Blanching; Vitamin B; Vitamin; Nutritional value; Frozen food; Vegetable; Freezing; Fruit