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TECHNOLOGY, QUALITATIVE CHARACTERISTICS AND NUTRITIONAL VALUE OF FROZEN PRODUCTS.

[In Italian. / En italien.]

Author(s) : MONZINI A., MALTINI E.

Type of article: Article

Summary

THE ARTICLE EXAMINES THE ASSOCIATION BETWEEN APPLIED TECHNOLOGY AND THE QUALITATIVE AND NUTRITIONAL PROPERTIES OF FOODSTUFFS OF ANIMAL AND VEGETABLE ORIGIN. THE MAIN PHYSICAL AND BIOCHEMICAL CHANGES OCCURRING DURING PROCESSING AND STORAGE ARE DESCRIBED, AS ALSO THEIR INFLUENCE UPON THE ORGANOLEPTIC PROPERTIES OF THE FROZEN PRODUCT. BIOCHEMICAL CHANGES CAN SERIOUSLY AFFECT THE NUTRITIONAL VALUE OF FROZEN PRODUCTS. DATA HAS BEEN COMPILED TO ENABLE THE COMPARISON OF SEVERAL FRESH, CANNED AND FROZEN VEGETABLES AVAILABLE ON MARKETS AND WHICH HAVE BEEN ANALYSED AFTER PREPARATION AND COOKING.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-1932
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 11
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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