Fruit and vegetables: the quality of raw material in relation to freezing.

Type of excerpt: Book chapter

Summary

The paper highlights the fact that the quality indices for fruits or vegetables are not the same for products to be frozen and for fresh markets, since freezing can possibly affect certain characteristics of the product. Most important is the selection of the best cultivars, based on agronomic, technological, organoleptic and nutritional factors, which can be measured with "quality indices".

Details

Original title: Fruit and vegetables: the quality of raw material in relation to freezing.
Record ID : 2001-1853
Languages: English
Source: Managing frozen foods.
Publication date: 2000
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;
Fruit;
Vegetables
Keywords: Freezing suitability; Quality; Vegetable; Fruit