IIR document
REVERSIBILITY OF ENZYMIC BROWNING OF FROZEN FRUITS AND VEGETABLES. STUDY OF CRUSHED APPLES AND SOLUTIONS OF PURE O-DIPHENOLS.
Author(s) : ROUET MAYER M. A., RALAMBOSA J., PHILIPPON J.
Summary
Among the areas dealt with is the quarantine treatment of imported fruit and vegetables. Main topics: - Maintaining post-harvest quality of fruit and vegetables through chilling or freezing (including blanching and enzymes, modelling and storage quality by variety) - Quarantine treatment - Transport - System modelling - Panels on CFCs. Papers: 55 (52 in english & 3 in french)
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Pages: 251-255
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Details
- Original title: REVERSIBILITY OF ENZYMIC BROWNING OF FROZEN FRUITS AND VEGETABLES. STUDY OF CRUSHED APPLES AND SOLUTIONS OF PURE O-DIPHENOLS.
- Record ID : 1992-1187
- Languages: English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Publication date: 1989/07/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (55)
See the conference proceedings
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CHANGES IN FRUIT JUICES, IN RETAIL PACKAGES, DU...
- Author(s) : GRANZER R.
- Date : 1981
- Languages : German
- Source: Tätigk.ber. ILV - 35-37; 2 fig.; 1 ref.
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Prevention of browning in fresh, sliced and pee...
- Author(s) : PASCHOALINO J. E., NISIDA A. L. A. C., GARCIA E. E. C., TOCCHINI R. P.
- Date : 1993/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 23 - n. 2
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High pressure processing, thermal processing an...
- Author(s) : SULAIMAN A., SILVA F. V. M.
- Date : 2013/10
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 33 - n. 2
View record
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Alternative inhibition of enzymatic browning of...
- Author(s) : VIDRIH R., HRIBAR J.
- Date : 1998/04/22
- Languages : English
- Source: Agri-food quality II: quality management of fruits and vegetables.
View record
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KINETICS OF ASCORBIC ACID DEGRADATION IN STORED...
- Author(s) : SINGH R. K., LUND D. B.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Transp. Phenom., Elsevier - vol. 1
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