FRESH OR FROZEN FRUIT: WHAT IS THE CHOICE FOR PREPARING SALADS.

FRUITS FRAIS, FRUITS CONGELES : QUE CHOISIR POUR L'ELABORATION DES MACEDOINES.

Type of article: Article

Summary

RESULTS OF A STUDY ON THE FROZEN PRESERVATION OF WHOLE PAVIE PEACHES FOR THE PREPARATION OF FRUIT SALADS AND ON THE BEST CONDITIONS FOR DEFROSTING AND PEELING/STONING OF FRUIT PRIOR TO THEIR REUSE FOR CANNING. TESTS BEAR ON SENSORIAL QUALITY AND ENZYMATIC BROWNING. THESE TESTS WERE CARRIED OUT ON DEFROSTED RAW MATERIAL AND FINISHED PASTEURIZED PRODUCTS. THIS STUDY, WHOSE PRACTICAL RESULTS ARE DETAILED, IS OF MUCH INTEREST TO PROCESSING INDUSTRIES. J.L.

Details

Original title: FRUITS FRAIS, FRUITS CONGELES : QUE CHOISIR POUR L'ELABORATION DES MACEDOINES.
Record ID : 1989-0591
Languages: French
Source: Surgélation - n. 271
Publication date: 1988/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Canning; Organoleptic property; Peach; Colour; Freezing; Fruit