Share

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 ASPECTS THAT CONNECT APPLIED TECHNOLOGY TO THE QUALITATIVE AND NUTRITIONAL CHARACTERISTICS OF PRODUCTS, FROM BOTH ANIMAL AND VEGETABLE ORIGIN, ARE EXAMINED. ALSO DESCRIBED ARE THE PRINCIPLE PHYSICAL AND BIOCHEMICAL MODIFICATIONS THAT TAKE PLACE DURING PROCESSING AND STORAGE AND THEIR INFLUENCE ON THE ORGANOLEPTIC CHARACTERISTICS OF THE FROZEN PRODUCT. IT IS EMPHASIZED THAT BIOCHEMICAL ALTERATIONS CAN SERIOUSLY AFFECT THE NUTRITIONAL VALUE OF THE FROZEN PRODUCT AND REVEAL THEMSELVES AT THE FIRST SIGN OF DETERIORATION. LASTLY A SERIES OF SIGNIFICANT DATA IS REPORTED, RELATIVE TO COMPARING THE NUTRITIONAL CHARACTERISTICS OF NUMEROUS FRESH, CANNED AND FROZEN VEGETABLES FOUND ON THE MARKET AND ANALYSED AFTER PREPARATION AND COOKING. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-0961
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 36 - n. 4
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing