Effects of freezing conditions on quality of areca fruits

Journal of Food Engineering

Volumn 61, Issue 3, 2004, Pages 393-397

  Zhang, Min ^a   Duan, Zhen Hua ^a   Zhang, Jian Feng ^a   Peng, Jian ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Areca fruits; Liquid nitrogen; Microwave; Protecting color; Quick freezing; Treatment

Indexed keywords

CARBOXYLIC ACIDS; FREEZING; MICROWAVES; NITROGEN; QUALITY CONTROL; SOLUTIONS;

LIQUID NITROGEN;

FRUITS;

ARECA;

EID: 0141921594     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00146-8     Document Type: Article

References (6)

1. Ancos B.D., Gonzalez E.M., Cano M.P. Ellagic acid, vitamin c, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural and Food Chemistry. 48(3):2000;4565-4570.
2. AOAC Official Method 942.04. (1995). AOAC Official Methods of Analysis (16th ed.).
3. Avila I., Silva C.L.M. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering. 39(3):1999;161-166.
4. Hayakawa K., Timbers G.E. Influence of heat treatment on the quality of vegetable: changes in visual green colour. Journal of Food Science. 42(3):1977;778-781.
5. White R.C., Jones I.D., Gibbs E. Determination of chlorophylls, chlorophyllides, pheophytins, and pheophorbides in plant material. Journal of Food Science. 28(3):1963;431-436.
6. Zhang M. Quick frozen food. 1998;31-65 Chinese Light Industry Press, Beijing.