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FROZEN FOODS AND NUTRITION.

PRODUITS SURGELES ET NUTRITION.

Author(s) : BESANCON P.

Type of article: Article

Summary

THE AUTHOR STATES THAT FREEZING IS CONSIDERED AS ONE OF THE BEST PROCESSES FOR PRESERVING NUTRITIONAL AND ORGANOLEPTIC PROPERTIES AND SURVEYS THE STAGES OF THE FROZEN FOOD SYSTEM CAPABLE TO AFFECT THE FINAL RETENTION OF NUTRIENTS, SUCH AS BLANCHING (OPTIMISATION MAINLY BY THE USE OF ADDITIVES), FREEZING PROPER AND STORAGE (EFFECTS OF TIME-TEMPERATURE ON THE LOSS OF VARIOUS VITAMINS) AND THAWING-REWARMING (EFFECTS OF THE SYSTEM, RATE AND CONSUMPTION DELAY). THE AUTHOR COMPARES FRESH, FROZEN AND CANNED PRODUCTS AND THE ROLE THAT FROZEN FOODS MAY PLAY IN THE CORRECTION OF THE BAD DEVELOPMENT OF NUTRITION IN DEVELOPED COUNTRIES. J.R.

Details

  • Original title: PRODUITS SURGELES ET NUTRITION.
  • Record ID : 1985-2407
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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