ShareFREEZING FRUITS.
Author(s) : LUH B. S.
Type of article: Book chapter
Summary
AFTER SOME CONSIDERATIONS ON THE EFFECTS OF FREEZING AND THAWING ON THE QUALITY AND TEXTURE OF FRUIT AND FRUIT PRODUCTS, THE PREPARATION MODES FOR FRUIT, PROCESSING TECHNOLOGIES (FRUIT JUICES, NECTARS, CONCENTRATES, COMPOTES, JAMS, ETC) AND FREEZING CONDITIONS ADAPTED TO EACH TYPE OF PRODUCT ARE DESCRIBED. THESE TECHNIQUES ARE DETAILED FOR VARIOUS FRUIT: APPLE, BERRIES, ORANGE, PINEAPPLE, CITRUS FRUIT, PAPAW, PASSION FRUIT, PLUM, AVOCADO, PEAR, ETC.
Details
- Original title: FREEZING FRUITS.
- Record ID : 1987-1830
- Languages: English
- Source: In: Commer. Fruit Process., Avi Publ. Co. - 1986; 263-351; 11 fig.; tabl.; 97 ref.
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Thawing; Pineapple; Papaya; Edible berry; Citrus fruit; Avocado; Organoleptic property; Plum; Frozen food; Apple; Pear; Orange; Fruit juice; Freezing; Tropical fruit; Passion fruit; Fruit; Concentration
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