Add to ORKGFreezing is one of the most promising methods of canning. In frozen products better than in canned in any other way, the main components that determine the nutritional value are preserved. According to organoleptic indicators - taste, aroma, color, appearance of frozen products are little different from fresh. The most effective is the use of canning by freezing for processing fruits and vegetables. The most effective fast freezing at a temperature of (- 30 °C) and below
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
In order to conserve perishable food and extend the permissible storage and marketing period, one of...
This publication describes research conducted to examine the feasibility of freeze concentration wit...
There is an acute problem of providing the population with food products that would not only fully s...
FREEZING affords one of the simplest methods of preserving foods.With the rapid rise in the producti...
Frozen berries have a number of undeniable advantages: they do not require additional preparation co...
Fresh berries can be preserved for long-term storage by canning, freezing, and dehydrating. Before d...
"Information from Human Environmental Sciences Extension.""Food preservations."Reprinted 6/03/5M
Freeze drying, as relatively new process of drying in vacuum at very low temperatures, ensures the p...
Cryoprotective freezing methods are increasingly being developed and used as an effective means of p...
Nowadays fruits, berries and processed products are an indispensable component of the human diet thr...
After harvesting raspberries are sold directly to the market or going to freeze. Sensory quality of ...
Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev. Investi...
The use of low temperatures is an important factor for maintaining postharvest quality of fruits and...
The effects of different freezing methods and long-term frozen storage on quality of strawberry and ...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
In order to conserve perishable food and extend the permissible storage and marketing period, one of...
This publication describes research conducted to examine the feasibility of freeze concentration wit...
There is an acute problem of providing the population with food products that would not only fully s...
FREEZING affords one of the simplest methods of preserving foods.With the rapid rise in the producti...
Frozen berries have a number of undeniable advantages: they do not require additional preparation co...
Fresh berries can be preserved for long-term storage by canning, freezing, and dehydrating. Before d...
"Information from Human Environmental Sciences Extension.""Food preservations."Reprinted 6/03/5M
Freeze drying, as relatively new process of drying in vacuum at very low temperatures, ensures the p...
Cryoprotective freezing methods are increasingly being developed and used as an effective means of p...
Nowadays fruits, berries and processed products are an indispensable component of the human diet thr...
After harvesting raspberries are sold directly to the market or going to freeze. Sensory quality of ...
Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev. Investi...
The use of low temperatures is an important factor for maintaining postharvest quality of fruits and...
The effects of different freezing methods and long-term frozen storage on quality of strawberry and ...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
In order to conserve perishable food and extend the permissible storage and marketing period, one of...
This publication describes research conducted to examine the feasibility of freeze concentration wit...