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Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots

Gomez, Federico LU and Sjöholm, Ingegerd LU (2004) In Trends in Food Science & Technology 15(1). p.39-43
Abstract
We review here the potential benefits of metabolic changes in carrots upon cold stress, a process known as cold acclimation, for the enhancement of quality upon freezing. The damaging action of a previous blanching operation is discussed and the alternative of using mild blanching treatments to minimise tissue damage is reviewed. Blanching treatments, aimed at inactivating enzymes near the surface of the product, may be a potential alternative strategy to minimise the damage to the protected, cold-acclimated cellular system and at the same time avoid the development of off-flavour in stored frozen carrots. (C) 2003 Elsevier Ltd. All rights reserved.
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Trends in Food Science & Technology
volume
15
issue
1
pages
39 - 43
publisher
Elsevier
external identifiers
  • wos:000188228600003
  • scopus:0346433427
ISSN
1879-3053
DOI
10.1016/j.tifs.2003.07.006
language
English
LU publication?
yes
id
764cf4f0-4649-4982-bec5-7618ff27f074 (old id 139271)
date added to LUP
2007-07-18 14:05:22
date last changed
2017-09-10 03:33:49
@article{764cf4f0-4649-4982-bec5-7618ff27f074,
  abstract     = {We review here the potential benefits of metabolic changes in carrots upon cold stress, a process known as cold acclimation, for the enhancement of quality upon freezing. The damaging action of a previous blanching operation is discussed and the alternative of using mild blanching treatments to minimise tissue damage is reviewed. Blanching treatments, aimed at inactivating enzymes near the surface of the product, may be a potential alternative strategy to minimise the damage to the protected, cold-acclimated cellular system and at the same time avoid the development of off-flavour in stored frozen carrots. (C) 2003 Elsevier Ltd. All rights reserved.},
  author       = {Gomez, Federico and Sjöholm, Ingegerd},
  issn         = {1879-3053},
  language     = {eng},
  number       = {1},
  pages        = {39--43},
  publisher    = {Elsevier},
  series       = {Trends in Food Science & Technology},
  title        = {Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots},
  url          = {http://dx.doi.org/10.1016/j.tifs.2003.07.006},
  volume       = {15},
  year         = {2004},
}