期刊
FOOD RESEARCH INTERNATIONAL
卷 121, 期 -, 页码 479-496出版社
ELSEVIER
DOI: 10.1016/j.foodres.2018.12.002
关键词
Freezing; Freeze damage assessment methods; Fruits; Vegetables
资金
- French National Research Agency (ANR)
- Swedish Research Council FORMAS [SE: 2014-1925, FR: ANR-14-SUSF-0001]
Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.
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