Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots
(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.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/139271
- author
- Gomez, Federico LU and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2004
- 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
- 2016-04-01 11:44:20
- date last changed
- 2023-11-10 22:59:54
@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}}, doi = {{10.1016/j.tifs.2003.07.006}}, volume = {{15}}, year = {{2004}}, }