Frozen foods: challenges for the future.

Author(s) : FENNEMA O.

Type of article: Article

Summary

Physico-chemical changes and vitamin C losses during storage of frozen foods were assessed. Optimization of storage conditions (temperature and duration). Methods for controlling oxidation and protein breakdown, as well as efficient techniques for reducing water migration and texture deterioration were developed.

Details

  • Original title: Frozen foods: challenges for the future.
  • Record ID : 1994-2933
  • Languages: English
  • Source: Food Aust. - vol. 45 - n. 8
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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